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.

When zucchini season arrives, my garden literally overflows with it.

And I hate waste so I’m always looking for creative ways to use it.

Of course there’s the usual suspects like zucchini bread, zucchini casserole, and zucchini fritters.

But I love ways to switch it up.

That’s exactly why I love this zucchini bruschetta, which takes a classic appetizer and gives it a makeover.

Instead of the traditional tomato topping, this version features a more Mediterranean twist with finely chopped zucchini tossed with salty feta, olive oil, and fresh lemon juice.

The zucchini stays crisp and refreshing while the feta adds creaminess and the lemon brings a bright pop of flavor that keeps every bite tasting fresh.

It’s a treat anytime you serve it.

Ingredients

To make this you’ll need:

Olive oil– This is one of those circumstances where you shouldn’t substitute the oil because you are serving it raw. Extra virgin olive oil is best.
Zucchini– Medium sized diced zucchini. Don’t peel it.
Lemon– Both fresh lemon juice and zest.
Shallots– Minced.
Spices– Crushed red pepper flakes, salt, and pepper.
Feta cheese– Crumbled
Basil– Chopped, fresh basil leaves. Do not use dried basil for this recipe.
Baguette bread– Thinly sliced and toasted.

How to Make

Zucchini bruschetta is very easy to make!

Just stir all of the ingredients except the sliced baguette together in a large mixing bowl to combine them.

Give it a taste and add more salt and pepper if needed.

Spoon the toasted baguette slices with the zucchini mixture.

Serve immediately and enjoy!

How to Toast Bread for Bruschetta

Perfectly toasted baguette is the base for good bruschetta.

So how do you get that golden toastiness?

Start by slicing the baguette into half inch thick slices on a slight diagonal to give you more surface space per slice.

Then arrange the slices in a single layer on a baking sheet and lightly brush both sides with olive oil.

Bake the slices in a preheated 400°F oven for 5-8 minutes, flipping halfway through.

The bread is done when it is golden around the edges and crisp on the outside.

The bread should be crunchy enough to hold the topping without getting soggy but not so hard that it’s difficult to bite through.

If you’re serving bruschetta at a party, you can toast the baguette slices up to a day ahead and store them in an airtight container on the counter until you are ready to assemble and serve the bruschetta.

Storing Leftovers

This is one of those dishes that does hold up super well in the fridge.

The longer you store it, the soggier the bread gets.

However the topping will last up to 3 days or so in an airtight container in the fridge.

Tips and Tricks

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.

Other Bruschetta Recipes

Zucchini bruschetta is a light, lemony twist on the classic appetizer.

Make it and enjoy!

Looking for other bruschetta recipes?

Try these:

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Zucchini Bruschetta

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.

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Course: Appetizer, Lunch, Snack

Cuisine: American, Greek, Italian, Mediterranean

Prep Time: 15

Cook Time: 6

Total Time: 21

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.