Best 4 Zucchini Bruschetta Recipes
Zucchini bruschetta is a delicious and refreshing appetizer or snack that is perfect for summer. Made with fresh zucchini, tomatoes, basil, and garlic, this bruschetta is bursting with flavor. The zucchini is grilled until tender and slightly charred, then topped with a mixture of chopped tomatoes, basil, and garlic. The bruschetta is then drizzled with olive oil and balsamic vinegar and served immediately.
In addition to the classic zucchini bruschetta recipe, the article also includes a few variations. One variation is made with grilled eggplant instead of zucchini. Another variation is made with a pesto sauce instead of the tomato mixture. And for a vegan option, the article includes a recipe for zucchini bruschetta made with cashew cheese.
No matter which recipe you choose, zucchini bruschetta is sure to be a hit at your next party or gathering. It is a delicious and healthy way to enjoy the fresh flavors of summer.
ZUCCHINI FETA BRUSCHETTA
I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
ZUCCHINI BRUSCHETTA
Had a zucchini plant go wild in the garden - found making a bruschetta with zucchini both fun and delicious!
Provided by Jan Richards
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 47m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.
- Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.
- Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 18.3 g, Cholesterol 14 mg, Fat 7.3 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 3 g, Sodium 508.3 mg, Sugar 2.3 g
ZUCCHINI BRUSCHETTA
Salting the zucchini before cooking it draws out water, eliminating sogginess.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
- Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.
LEMONY ZUCCHINI BRUSCHETTA
This is an easy hors d'oeuvre that uses thinly sliced marinated zucchini, with a drizzle of olive oil before and after broiling.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.
- Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil.
Nutrition Facts : Calories 165 g, Fat 9 g, Fiber 2 g, Protein 5 g
Tips:
- Choose firm, small zucchini: These will hold their shape better when grilled and won't release too much water.
- Slice the zucchini thinly: This will help them cook evenly and quickly.
- Marinate the zucchini: This will help infuse them with flavor and prevent them from drying out.
- Grill the zucchini over medium-high heat: This will give them a nice charred flavor.
- Don't overcrowd the grill: This will prevent the zucchini from cooking evenly.
- Top the bruschetta with fresh herbs and cheese: This will add a pop of flavor and color.
Conclusion:
Zucchini bruschetta is a delicious and easy-to-make appetizer that is perfect for summer gatherings. With its fresh, flavorful ingredients and vibrant colors, it's sure to be a hit with your guests. So next time you're looking for a quick and easy appetizer, give zucchini bruschetta a try. You won't be disappointed!
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