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zucchini-bruschetta-recipe

Here is a fun twist to our standard bruschetta recipe by using zucchini instead of bread slices.  Creative, right?   As you can see in the picture, we swap out the hearty Italian bread with delicious flavorful fresh zucchini slices.  

This recipe is perfect for a nice change of pace, those who are trying to cut back when possible on carbs (yours truly), vegans, vegetarians and anyone else willing to give it a try!

Bruschetta is typically a mixture of fresh chopped/diced tomatoes tossed with olive oil, salt and pepper placed on top of some toasted Italian bread with a healthy drizzle of olive oil.  

Different restaurants prepare bruschetta differently, some do it spot on while others I couldn’t believe they even called it bruschetta.  I once ate a place that put so many overpowering herbs like oregano into the tomato mixture and put so much the bread I told my husband, “This isn’t bruschetta, this is a heap of seasoned tomatoes on soggy wet bread!”

However, in this Italian recipe we keep it simple… very simple.    You can even see how easy it is by watching the quick video I prepared for you.  Take a listen and watch while we swap the bread out with some zucchini slices… along with some other necessary and practical adjustments.

Zucchini Bruschetta Recipe

A great healthy alternative to typical Italian bruschetta.  Swap the bread for the zucchini slices and everything else stays the same!   Easy, quick and healthy!

Course Appetizer, Side Dish
Cuisine Italian
Keyword zucchini bruschetta

Ingredients

  • Fresh Zucchini
  • Tomato slices campari are good size if you have them
  • Bread Crumbs
  • Fresh Basil
  • Olive Oil

Instructions

  1. Preheat oven to 350F
  2. Slice your zucchini into approximately 1/4 inch thick rounds and place in a baking dish
  3. Slice your tomatoes as well and cut to appropriate size to fit on top of zucchini rounds
  4. Place tomato slices on zucchini rounds
  5. Sprinkle with breadcrumbs
  6. Drizzle olive oil over each piece so it is decently coated
  7. Bake for approximately 15 minutes until the breadcrumbs become crisp
  8. Remove from oven, top with fresh basil and serve.

Recipe Notes

TIP #1:  Do not overcook the zucchini.  You want it to hold its shape and not be a slice of mush

TIP #2:  Use extra virgin olive oil as this has more flavor than regular pure olive oil

TIP #3:  Always try to use organic vegetables when available

TIP #4:  If you have a garden, this just may be a recipe where all ingredients are right in your backyard!

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Grazie e Ciao!

Liz

Healthy and Easy Italian Zucchini Bruschetta Recipe