Zucchini Bruschetta

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Is anyone else trying to forego their fixation on bread? Since starting my spring semester of senior year, I have been adamant on watching my carbs and keeping my new years resolutions in check. It ain't easy, but I've found a few adaptations for usual bread-centered dishes, one being the typical bruschetta. Ever considered replacing bread with a fibrous veggie like fresh zucchini? My gluten-free version will entice less feelings of guilt and more appreciation for yourself. Fill me in on any other noteworthy substitutes you've tried!
zucchini bruschetta

Zucchini, cut into 1/2 inch slices

Olive oil
Heirloom tomato slices
Good quality feta in salt brine (Pure Luck Farmers if you're in Texas)
Honey
Salt and pepper
Fresh basil

1. Drizzle zucchini slices with olive oil and toast in oven on 400 degrees until cooked through and sizzling, about 10 minutes.

2. Allow to slightly cool. Then top with tomato slice, feta slice, salt and pepper, a drizzle of honey, and torn basil.