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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Zucchini Bruschetta Recipe

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This recipe for Zucchini Bruschetta is from "I'll have a Corona, Hold the Virus." 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!
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, Tabasco, to taste
Directions:
Directions:
Pre-heat oven to 350º. 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 350º for 15 minutes. Let rest for a couple of minutes to cool down.
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
Jacques Pepin's latest cookbook is the inspiration for this starter. Although Pepin uses the microwave, I like baking this appetizer. It results in perfectly buttery and tender-crisp zucchini with fluffy feta that's melted ever so slightly. (That's kinda poetic.) It's warm, zesty, and scrumptious......just like Gigi.

 

 

 

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