Zucchini Bruschetta

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Zucchini bruschetta puts a fresh spin on the classic appetizer by replacing the traditional tomato topping with a bright mixture of chopped zucchini, crumbled feta, basil, and shallots tossed in olive oil and lemon juice. It's a light, bright take on the classic appetizer and a creative way to use the abundant summer veggies.

Prep Time15

Cook Time6

Total Time21

Course: Appetizer, Lunch, Snack

Cuisine: American, Greek, Italian, Mediterranean

Servings:

Calories: 129kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1/3 cup + 2 tbsp extra virgin olive oil
2 medium zucchini diced (do not peel)
2 tsp lemon juice
1 tsp lemon zest
2 tbsp minced shallots
3 cloves garlic minced
1/4 tsp crushed red pepper flakes
3/4 cup crumbled feta cheese
1/4 cup chopped fresh basil leaves
salt & pepper to taste
thinly sliced, toasted baguette bread for serving

US Customary - Metric

Instructions

Add all of the ingredients to a large mixing bowl, then gently stir them together until evenly combined.
1/3 cup + 2 tbsp extra virgin olive oil, 2 medium zucchini, 2 tsp lemon juice, 1 tsp lemon zest, 2 tbsp minced shallots, 3 cloves garlic, 1/4 tsp crushed red pepper flakes, 3/4 cup crumbled feta cheese, 1/4 cup chopped fresh basil leaves
Season the mixture with salt & pepper, to taste.
salt & pepper
Top toasted baguette slices with the zucchini mixture.
thinly sliced, toasted baguette bread
Serve immediately and enjoy!

Notes

Choose the right size of zucchini. If you grow a garden, you know that sometimes zucchini grows quite large fast. Don't use those because the skin will be thick and tough and the interior gets sort of stringy. Make sure to use the small to medium sized zucchini that look more like what you see in the grocery store.
Want to add extra flavor? Take a peeled garlic clove and slice it in half. Rub the sliced side down over all the toast right after it comes out of the oven.
Not a fan of feta? Use ricotta salata or even dice up some fresh mozzarella instead.

Nutrition