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Zucchini Bruschetta Recipe

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This recipe for Zucchini Bruschetta, by , is from Cooking for Gigi During COVID, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jacques Pepin

Category:
Category:

Ingredients:  
Ingredients:  
1 zucchini
4 tablespoon crumbled feta
1 tablespoon minced red or green onion
1 ripe Roma tomato, small dice, drained on a paper towel
1/2 teaspoon olive oil
1/2 teaspoon vinegar
1/2 teaspoon lime zest
Salt, pepper, garlic powder, parsley, dill, to taste

Directions:
Directions:
Pre-heat oven to 350. Slice zucchini into 1/2" discs and scoop a little bowl into the center of each zucchini round using a spoon. Place on a sheet pan. In a bowl, mix feta, tomato, herbs, onion, vinegar, zest and olive oil. Stir to incorporate, taste, and adjust ingredients as needed. Feel free to add extra herbs, vinegar or olive oil to suit your tastes. Mound a bit of the feta mixture into each zucchini bowl. Bake at 350 for 15 minutes. Let rest for a couple of minutes to cool down.

Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Lightly baking this appetizer results in perfectly buttery and tender zucchini with fluffy feta that's melted ever so slightly. It's warm, zesty, and scrumptious......just like Gigi.

Chef Jacques Pepin's latest cookbook is the inspiration for this appetizer. He microwaves his zucchini and then adds the toppings of cheese, olive oil and herbs. Play around with the herb combination. Taste as you go and do what you like. Whether baked or nuked they're both tasty. Let the kids help with this.

 

 

 

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