Tomato Zucchini Bruschetta

  • Yield: 4 servings


2tablespoons extra-virgin olive oil, divided
1small zucchini, chopped
1 garlic clove, minced
1pound ripe tomatoes, chopped
1/2small minced red onions
2tablespoons minced parsley
3tablespoons chopped fresh basil
1/4teaspoon salt
1/4teaspoon freshly ground black pepper
2tablespoons balsamic vinegar
1/2 French baguette or Italian bread cut into 1/2-inch-thick slices


  1. Preheat oven to 400F.
  2. Heat 1 tablespoon oil in a medium skillet over medium heat. Saute the zucchini and garlic 1 minute until soft. Place in a nonreactive medium mixing bowl. Combine tomatoes, onions, parsley, basil, salt, pepper, remaining 1 tablespoon oil and balsamic vinegar in the mixing bowl.
  3. Place bread slices in a single layer on a baking pan. Bake 2 minutes until just golden, remove from the oven, turn bread slices over, return to oven and bake another 2 minutes until golden. Top warm baguette slices with zucchini mixture and serve immediately.  

Nutritional Info *per serving

  • Calories 194
  • Fat 8g
  • Cholesterol 0mg
  • Sodium 368mg
  • Carbohydrate 26g
  • Fiber 3g
  • Protein 5g