Zucchini Bruschetta recipe

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Ingredients

2 tablespoons olive oil
1 clove garlic, crushed
1 zucchini, cubed
1 tomato, cubed and drained
1 dash balsamic vinegar
½ teaspoon salt
ground black pepper to taste
2 leaves fresh basil, chopped, or more to taste
1 small French baguette, thinly sliced
½ cup feta cheese

Nutrition Info

160.8 calories
carbohydrate: 18.3 g
cholesterol: 14 mg
fat: 7.3 g
fiber: 1.1 g
protein: 6 g
saturatedFat: 3 g
servingSize: -
sodium: 508.3 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Add garlic, cook and stir until golden, about 2 minutes. Add zucchini, cook, stirring occasionally, until starting to soften, 5 to 7 minutes.

  2. Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.

  3. Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.

  4. Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.

Recipe Yield

8 servings

Recipe Note

Had a zucchini plant go wild in the garden - found making a bruschetta with zucchini both fun and delicious!

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