Zucchini Bruschetta


  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1zucchini, cubed
  • 1tomato, cubed and drained
  • 1 dash balsamic vinegar
  • ½ teaspoon salt
  • ground black pepper to taste
  • 2 leaves fresh basil, chopped, or more to taste
  • 1 small French baguette, thinly sliced
  • ½ cup feta cheese
  • Directions

  • Step 1

    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.


  • Step 2

    Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.

  • Step 3

    Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.

  • Step 4

    Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.

  • Cook's Notes:

    Don’t overcook the zucchini.

    Add as much as 1/4 cup chopped basil. You can add some oregano if you like.

    The baguette can be either room temperature, warmed, or coated with butter or Parmesan cheese and broiled until golden.

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