Zucchini Bruschetta
Updated Feb 15, 2021, Published Jul 01, 2015
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Adding zucchini to bruschetta elevates this appetizer with additional crunch, texture and color. A snap to make, this is the perfect crowd-pleasing first course.
Zucchini Bruschetta
Ingredients
- 2 large tomatoes
- 1 large zucchini, ends trimmed
- ¼ cup fresh basil, finely chopped
- ¼ cup extra-virgin olive oil, plus more as desired
- 1 tablespoon balsamic vinegar
- Fine sea salt, to taste
- 12 small slices gluten-free French bread, toasted
- 3-4 garlic cloves, sliced in half
Instructions
- Cut the tomatoes in half and scoop out the seeds with a spoon. Chop the seeded tomatoes into ½-inch cubes and place in a medium bowl.
- Chop the zucchini into ¼-inch cubes and add to the bowl. Add the basil, ¼ cup olive oil, vinegar, and salt. Stir well. Set aside while you prepare the toasts, or refrigerate for up to 1 day.
- When ready to serve the bruschetta, rub the toast slices with the cut sides of the garlic cloves to coat lightly. If desired, drizzle each slice with a teaspoon or so of additional olive oil. Divide the zucchini mixture among the toasts and serve immediately.
Nutrition
Calories: 71kcalCarbohydrates: 5gProtein: 1gFat: 5gSodium: 59mgPotassium: 94mgSugar: 1gVitamin A: 230IUVitamin C: 6mgCalcium: 7mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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