Zucchini Bruschetta

"A different twist on bruschetta and a great use for your zucchini. Use smaller zucchinis for this, try your favourite cheese if you don't like swiss, and substitute different herbs if you don't want to use basil. A very adaptable recipe!"
photo by Linajjac photo by Linajjac
photo by Linajjac
photo by Chouny photo by Chouny
photo by Chouny photo by Chouny
Ready In:
12-18 slices




  • 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.

Questions & Replies

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  1. I used cream cheese instead of mayo - everything else the same. I found it blah. Would not make again.
  2. This was awesome. A great way to use the zucchini from the garden. I used mozz cheese & grilled these till the cheese was melted. Thanks. :)
  3. This is was a great change from classic tomato bruschetta! Great way to eat zucchini. I never know what to do with zucchini... The taste is light and creamy. I used a mix of parmesan and cheddar cheese. I will keep this recipe. Thanks !
  4. I thought this was great. I omitted the onion and mayo(preference) and topped with Mozzarella. I thought it was delicious! I also seasoned the zucchini liberally with salt and pepper during the cooking process instead of later. I'm so glad to have a new healthy appetizer recipe!


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