Tomato Zucchini Bruschetta

  • Yield 4 servings

These appetizers are a snap to make, and with juicy fresh tomatoes, oh, so good.


2 tablespoons extra-virgin olive oil, divided
1 small zucchini, chopped
1 garlic clove, minced
1 pound ripe tomatoes, chopped
1/2 small minced red onions
2 tablespoons minced parsley
3 tablespoons chopped fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons 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.  



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