Best 5 Zucchini Feta Bruschetta Recipes

Zucchini feta bruschetta is a delightful appetizer or light meal that combines the flavors of fresh zucchini, tangy feta cheese, and aromatic herbs. This vegetarian dish is not only delicious but also visually appealing, making it perfect for any occasion.

The recipe starts with thinly sliced zucchini that are grilled or pan-fried until tender and slightly charred. The grilled zucchini slices are then topped with a mixture of crumbled feta cheese, chopped tomatoes, red onion, and fresh herbs such as basil, oregano, and thyme. A drizzle of olive oil, a squeeze of lemon juice, and a sprinkle of salt and pepper complete this flavorful combination.

This recipe also includes variations such as using zucchini ribbons instead of slices, adding roasted peppers or artichoke hearts for a more robust flavor, and experimenting with different types of cheese like goat cheese or ricotta salata. You can also make a vegan version by replacing the feta cheese with crumbled tofu or a plant-based alternative.

Zucchini feta bruschetta is a versatile dish that can be served as an appetizer, a side dish, or even a main course. It pairs well with a glass of white wine or a chilled beer, making it a perfect dish for summer gatherings or casual meals. The combination of fresh ingredients and tangy flavors creates a delightful and satisfying culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED ZUCCHINI WITH FETA

Sauteed Zucchini with Feta image

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
2 large zucchini, thinly sliced in rounds
2 garlic cloves, chopped
Salt and pepper, to taste
1/4 cup chopped parsley or basil
1 tablespoon chopped cilantro
1/2 cup crumbled feta

Steps:

In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.

ZUCCHINI FETA BRUSCHETTA

Zucchini Feta Bruschetta image

Make and share this Zucchini Feta Bruschetta recipe from Food.com.

Provided by Mimi in Maine

Categories Lunch/Snacks

Time 20m

Yield 3 dozen

Number Of Ingredients 12

Ingredients

1 large tomatoes (seeded and chopped)
1 medium zucchini (finely chopped)
4 green onions (thinly sliced)
2 tablespoons freshly chopped basil
3 garlic cloves (minced)
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1 loaf unsliced Italian bread
1/4-1/3 cup butter

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 feta cheese; cover; refrigerate for at least 1 hour.
Cut bread into 18 slices; spread butter on both sides of the bread.
In a large skillet or griddle, toast bread on both sides till lightly browned.
Cut each slice in half and use a slotted spoon to top each with the tomato mixture.

Nutrition Facts : Calories 587.9, Fat 33.5, SaturatedFat 15.6, Cholesterol 62.9, Sodium 1567, Carbohydrate 59.1, Fiber 4.9, Sugar 5.3, Protein 14.5

ZUCCHINI BRUSCHETTA

Zucchini Bruschetta image

A different twist on bruschetta and a great use for your zucchini. Use smaller zucchinis for this, try your favourite cheese if you don't like swiss, and substitute different herbs if you don't want to use basil. A very adaptable recipe!

Provided by Cookin-jo

Categories Lunch/Snacks

Time 25m

Yield 12-18 slices, 12-18 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons olive oil
1 teaspoon butter
1 1/2 cups zucchini, peeled and diced small
2 garlic cloves, minced
1/3 cup red onion, diced small (or white onion)
3 tablespoons mayonnaise
2 tablespoons fresh basil, chopped (or herb of your choice)
1 pinch cayenne pepper
salt, to taste
fresh ground pepper, to taste
1 French baguette, sliced
1 -1 1/2 cup swiss cheese, shredded

Steps:

Heat olive oil and butter in a frying pan over medium heat. Add zucchini, garlic and onions and stir for 2 to 5 minutes, until just softening. Remove from heat.
Add basil, cayenne, mayo, and salt and pepper to taste and stir well.
Preheat broiler.
Top each baguette slice with 1 1/2 to 2 Tablespoons of zucchini mixture, then add shredded cheese to top.
Broil until cheese is just bubbly.
Yield will vary depending on how much topping and cheese is used on each slice of bread.
Cooking time includes frying time.

Nutrition Facts : Calories 166.8, Fat 6, SaturatedFat 2.3, Cholesterol 10.1, Sodium 277.7, Carbohydrate 22.1, Fiber 1.4, Sugar 0.9, Protein 6.1

ZUCCHINI BRUSCHETTA

Zucchini Bruschetta image

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

Ingredients

2 medium zucchini
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup minced shallot
1/4 teaspoon red-pepper flakes
Toasted baguette slices
Extra-virgin olive oil, for serving

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.

FETA BRUSCHETTA

Feta Bruschetta image

Recipe from Diabetes Cookbook for Dummies. This is such a tasty appetizer. My dear husband made it for me and it was "to die for"

Provided by TishT

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 slices French bread, large
2 teaspoons extra virgin olive oil
2 cloves garlic, coarsely crushed
nonstick cooking spray
2 plum tomatoes, finely chopped
1/3 cup fresh basil, chopped
4 ounces feta cheese, crumbled
salt & freshly ground black pepper

Steps:

Preheat oven to 500 degrees F.
Brush bread with oil.
Rub soft side with garlic.
Arrange bread in one layer on a baking sheet coated with cooking spray.
Bake at 500F until bread is lightly toasted, about 3-5 minutes.
In a bowl, combine tomatoes, basil, and feta cheese.
Divide mixture and spoon onto each slice of toasted bread.
Sprinkle with salt and pepper and serve warm.

Tips:

Choose fresh, firm zucchini: Look for zucchini that is deep green in color and has smooth, unblemished skin. Avoid zucchini that is yellow or has soft spots.
Slice the zucchini thinly: This will help it cook evenly and quickly.
Don't overcrowd the pan: When cooking the zucchini, make sure to spread it out in a single layer so that it cooks evenly.
Use a non-stick pan: This will help prevent the zucchini from sticking and burning.
Cook the zucchini until it is tender-crisp: You don't want to overcook the zucchini, as it will become mushy.
Season the zucchini to taste: You can use salt, pepper, garlic powder, or other seasonings to taste.
Use good quality feta cheese: Feta cheese is a key ingredient in this recipe, so make sure to use a good quality cheese that is flavorful and creamy.
Serve the bruschetta immediately: Bruschetta is best served fresh and warm. If you are making it ahead of time, you can store it in the refrigerator for up to 2 hours before serving.

Conclusion:

Zucchini feta bruschetta is a delicious and easy-to-make appetizer that is perfect for any occasion. It is made with fresh zucchini, feta cheese, tomatoes, and basil, and it is served on toasted bread. This recipe is a great way to use up fresh zucchini from your garden, and it is sure to be a hit with your family and friends.