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    You are in: Home / Recipes / Oven Bake Zucchini Bruschetta Recipe
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    Oven Bake Zucchini Bruschetta

    Oven Bake Zucchini Bruschetta. Photo by MsPia

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    MsPia's Note:

    I got this recipe from an Italian cooking magazine. The real name of the recipe is: "BRUSCHETTONI FILANTI ALLE ZUCCHINE" More than a bruschetta it is French toasts layered with zucchini, baked. It is a nice and easy side dish plus another great way of using those summer zucchini. I'm posting the recipe as it shows on the magazine although I think next time I will sprinkle it with some Parmesan cheese before baking it. The layers of zucchini and bread should be vertical, not one on top of the other one like a lasagna. Please look at the picture.

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    Units: US | Metric


    1. 1
      Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.
    2. 2
      After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.
    3. 3
      Beat the eggs in a bowl with a whisk, add the cream, a pinch of salt and freshly ground pepper and dip the slices of bread, one by one.
    4. 4
      Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.
    5. 5
      Continue layering until you run out the ingredients.
    6. 6
      Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.
    7. 7
      Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.

    Ratings & Reviews:


    Nutritional Facts for Oven Bake Zucchini Bruschetta

    Serving Size: 1 (371 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 743.8
    Calories from Fat 244
    Total Fat 27.2 g
    Saturated Fat 10.6 g
    Cholesterol 138.2 mg
    Sodium 928.7 mg
    Total Carbohydrate 101.3 g
    Dietary Fiber 5.6 g
    Sugars 7.7 g
    Protein 25.4 g

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