Best Zucchini Bruschetta Recipes

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ZUCCHINI FETA BRUSCHETTA



Zucchini Feta Bruschetta image

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

1 large tomato, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 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 (1 pound) unsliced Italian bread
1/4 to 1/3 cup butter, softened

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



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

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.

ZUCCHINI BRUSCHETTA



Zucchini Bruschetta image

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

2 tablespoons olive oil
1 clove garlic, crushed
1 zucchini, cubed
1 tomato, cubed and drained
1 dash balsamic vinegar
½ teaspoon salt
ground black pepper to taste
2 leaves fresh basil, chopped, or more to taste
1 small French baguette, thinly sliced
½ cup feta cheese

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

LEMONY ZUCCHINI BRUSCHETTA



Lemony Zucchini Bruschetta image

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

2 medium zucchini, thinly sliced lengthwise using a vegetable peeler or mandoline
1 lemon
Coarse salt and ground pepper
4 slices crusty bread, 1/2 inch thick
Extra-virgin olive oil, for drizzling
1 or 2 wide shavings Parmesan

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

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

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

GRILLED ZUCCHINI BRUSCHETTA



Grilled Zucchini Bruschetta image

I found a similar recipe and decided to try it using flavors my family loves. I was pleasantly surprised at how great it turned out -- better than I imagined. I think it's the combination of ingredients that just gives it an extra zip. You can enjoy this recipe as a lovely light and satisfying meal, or as a wonderful...

Provided by Tam D

Categories     Meat Appetizers

Time 25m

Number Of Ingredients 13

2 medium zucchini
2 c shredded chicken breast
2 large avocados
6-10 grape tomatoes
2 clove garlic, minced
2 Tbsp lemon juice
2 Tbsp lime juice
1/2 small red or white (sweet) onion, chopped fine
2 tsp dried thyme
1-2 Tbsp dried parsley flakes
1/4 tsp ground chili flakes
1/2-1 tsp granulated garlic
2 Tbsp olive oil

Steps:

  • 1. Place the shredded chicken in a quart-size zip top bag. Add the thyme, 1/8 t. ground chili flakes, 1 T. of the lemon juice, and a pinch of salt and pepper. Mix it up a bit with your fingers to distribute the marinade, then seal the bag and refrigerate 30 min.
  • 2. Cut the tomatoes in half and place them in a small bowl. Add the garlic, onion, parsley and 1 T. of the lemon juice. Salt and pepper to taste. Stir gently to coat the tomatoes and blend. Set aside.
  • 3. Pre-heat your grill pan, or heat up the barbecue grill. Meanwhile, cross-cut the zucchini into 1/2" slices. Brush both sides of each slice with olive oil, then grill 2-5 min. on each side. They should be golden with nice grill marks, softened but still firm.
  • 4. While the zucchini is grilling, smash the avocados in a flat-bottomed bowl with a fork to break up the chunks and make a coarse paste. Stir in 1 T. olive oil, 1/8 t. ground chili flakes, and lime juice. Add garlic powder, salt and pepper to taste. Set aside.
  • 5. Remove the zucchini slices from the griddle onto a platter or baking sheet. To assemble bruschetta, top each zucchini slice with a smear of avocado, then layer on a nice loaded forkful of the shredded chicken, then top with a bit of the tomato relish. Serve and enjoy!
  • 6. NOTES: 1) This recipe is a great way to use leftover chicken meat. In the summer I like to put several boneless, skinless chicken breasts in the crockpot. When they're done I put them in an airtight container in the frig for use in various salads, chopped or shredded, stir fry, or soup -- keeps the cooking quick and easy and the kitchen (and the cook!) nice and cool :) 2) Substitutions: If you don't have any leftover or pre-cooked chicken, simply use the marinade on a couple of chicken breasts or tenders, then cook them, cool slightly, and proceed from there. You could use lemon in place of the lime juice, if you don't have it, but lime is best. Thin-sliced scallion would work in place of the onion. Garlic powder could be used instead of granulated garlic. 3) Choose M-L size zucchini, as evenly shaped as possible, and not too big and bulbous on the end; the bigger around they are the bigger the soft, seed area that turns to mush -- NOT good eats :p 4) I got about 12 good slices. 5) If you have leftover zucchini, grate it or fine-chop and freeze in a zip-top bag to sneak into muffins, brownies, spaghetti sauce, soups and stews... and feel *very* good about how you feed your family ;)

ZUCCHINI & EGGPLANT BRUSCHETTA BOATS



Zucchini & Eggplant Bruschetta Boats image

Try Zucchini & Eggplant Bruschetta Boats for a tasty twist on a classic. We'd love to know who first looked at zucchini and eggplant and thought of boats, but they sure are tasty vessels. Zucchini & Eggplant Bruschetta Boats grill up quickly for a perfect barbecue side dish!

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 30m

Yield 8 servings

Number Of Ingredients 5

1 cup chopped mixed orange, red and yellow cherry tomatoes
1/2 cup KRAFT Tuscan House Italian Dressing, divided
2 small each zucchini and Chinese eggplants, ends trimmed
1-1/2 cups KRAFT Finely Shredded Italian* Five Cheese Blend
2 Tbsp. chopped fresh basil

Steps:

  • Heat greased grill to medium heat.
  • Toss tomatoes with 2 Tbsp. dressing.
  • Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.
  • Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.

Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

ZUCCHINI-RICOTTA SALATA BRUSCHETTA



Zucchini-Ricotta Salata Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 17m

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.

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