Best 4 Zucchini Bruschetta Recipes
Zucchini bruschetta is a delicious and versatile recipe perfect for summer entertaining. The combination of grilled zucchini with fresh mozzarella and a tangy tomato salsa creates a delightful appetizer or side dish to any meal. Whether you're hosting a party or looking for a way to enjoy the bounty of fresh summer vegetables, this flavorful dish is sure to impress your family and friends. This article will provide you with everything you need to know to make the best zucchini bruschetta, from choosing the right ingredients to the perfect cooking technique.
Here are our top 4 tried and tested recipes!
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 the right zucchini: Look for small, firm zucchini with smooth, unblemished skin. Avoid zucchini that is too large, as it will be more watery and less flavorful.
- Slice the zucchini thinly: This will help it cook evenly and quickly. You can use a mandoline slicer or a sharp knife to slice the zucchini.
- Marinate the zucchini: Marinating the zucchini in a mixture of olive oil, herbs, and spices will help to infuse it with flavor. You can marinate the zucchini for at least 30 minutes, or up to overnight.
- Cook the zucchini over high heat: This will help to caramelize the zucchini and give it a slightly smoky flavor. You can cook the zucchini in a grill pan, on a grill, or in a sauté pan.
- Don't overcrowd the pan: When cooking the zucchini, make sure to not overcrowd the pan. This will prevent the zucchini from cooking evenly and will make it more likely to steam rather than caramelize.
- Season the zucchini to taste: Once the zucchini is cooked, season it to taste with salt, pepper, and other desired seasonings.
- Serve the zucchini immediately: Zucchini bruschetta is best served immediately after it is cooked. This will ensure that the zucchini is still warm and crispy.
Conclusion:
Zucchini bruschetta is a delicious and easy-to-make appetizer or snack. It is a great way to use up fresh zucchini, and it is a healthy and flavorful dish. With a few simple tips, you can make zucchini bruschetta that is sure to impress your friends and family.
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