Fun + Feisty Zucchini Cups

I've been dying to make my mediterranean bruschetta all fall and winter long.  No I'm not being dramatic, it was dangerously possible that I might die due to lack of delicious food.

Regardless of my near death experience, tomatoes tasted like water during those months and I couldn't bring myself to eat less than stellar, out of season tomatoes.

The goal was to wait until my tomato plants looked like this:

But because it's only April, they look like this:

sad clam

Unable to wait a second longer, I broke down and flat out bought tomatoes.  Perfectly ripe, juicy, flavorful tomatoes.  First I lucked out with strawberries, and now these bad boys? Life is good! =)  Even when you space out at the grocery store and forget to buy bread for the bruschetta.  Oops?

Zucchini to the rescue!!!

Fun + Feisty Zucchini Cups
[serves one and is easily doubled, tripled, or quadrupled for a hungry crowd!]

What's in it?

1 medium zucchini

4 Tbsp crumbled feta

1/2 of a ripe roma tomato

lemon juice and zest

1/2 tsp olive oil

1/2 tsp vinegar

season with: salt, pepper, garlic powder, dried minced onion or onion powder, parsley, dill

Cucumber cups are equally amazing --  But you have to promise me you'll try it both ways! -- baked zucchini is your friend.  Pah-romise!

T-Rex Chefs ummm... what do you want me to say?  Add bacon?  I won't say that =)

Vegansaurus Chefs nix the feta and add diced red onion, cucumber, and/or olives!

Get Cooking!

You'll barely spend any time in the kitchen with this one!  Whoo!  Slice zucchini into discs and scoop a little bowl into the center of each zucchini round using a melon baller or spoon.  In a bowl, mix feta, tomato, herbs, vinegar, lemon juice [and a little of the zest if you love lemon flavor!], and olive oil.  Toss or stir to incorporate, taste, and adjust ingredients as needed.  Feel free to add extra herbs, vinegar or olive oil to suit your tastes.  Anything goes! <3

Bake at 350F for 15 minutes and use any and all willpower to allow them to cool down just a teeny bit before digging in.  This is willpower I lack, of course, and the first bite has me running around the kitchen fanning my mouth every. single. time.  I wouldn't have it any other way =)

So... How was it?

Only the best finger food of my life!  No big deal.

And by no big deal, I mean HUGE deal!  They're great raw and even better straight from the toaster oven.  Lightly baking this appetizer results in perfectly buttery and tender zucchini with fluffy feta that melted ever so slightly for a warm, zesty, and utterly delicious pairing.  They travel well and can be prepped a day or two ahead of time for a party or gathering.  They're even incredible reheated for a midnight snack.  [Um, best midnight snack EVER!]

Feel free to stuff the filling into cucumber cups and serve chilled on a hot day!  But promise me you'll make the baked zucchini version too -- It really is life-changing <3

I told you veggies were delicious!

Since forgetting the bread totally worked in my favor -- what's your favorite thing to use instead of bread for sandwiches, appetizers, etc...?