Description
Zucchini bruschetta puts a fresh spin on the classic appetizer by replacing the traditional tomato topping with a bright mixture of chopped zucchini, crumbled feta, basil, and shallots tossed in olive oil and lemon juice. It’s a light, bright take on the classic appetizer and a creative way to use the abundant summer veggies.
Ingredients
Scale
- 1/3 cup + 2 tbsp extra virgin olive oil
- 2 medium zucchini, diced
- 2 tsp lemon juice
- 1 tsp lemon zest
- 2 tbsp minced shallots
- 3 cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 3/4 cup crumbled microbial-rennet feta cheese
- 1/4 cup chopped fresh basil leaves
- salt & pepper to taste
- thinly sliced, toasted baguette bread
Instructions
- Step 1: Add all of the ingredients to a large mixing bowl, then gently stir them together until evenly combined.
- Step 2: Season the mixture with salt & pepper, to taste.
- Step 3: Top toasted baguette slices with the zucchini mixture.
- Step 4: Serve immediately and enjoy!
Notes
Ensure the baguette is toasted well to support the zucchini topping.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece
- Calories: 205 kcal
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg
Keywords: zucchini bruschetta, summer appetizer, mediterranean, vegetarian