Best Zucchini Bruschetta Recipes

ZUCCHINI FETA BRUSCHETTA

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.

ZUCCHINI BRUSCHETTA

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

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.

LEMONY ZUCCHINI BRUSCHETTA

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.

ZUCCHINI BRUSCHETTA

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.

GRILLED ZUCCHINI BRUSCHETTA

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

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.

ZUCCHINI-RICOTTA SALATA BRUSCHETTA

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.