Baked Zucchini Tomato Bruschetta
Let’s make a light and delicious summer recipe to use all the gorgeous bounty of zucchini and tomatoes this season. This recipe comes together quickly and highlights traditional Italian flavors in the topping: sweet cheery tomatoes, basil, oregano, olive oil and sweet and tart- balsamic vinegar. You can use this dish as a topping for toasted bread or focaccia. It is equally delicious as a side dish to accompany any meal.
Bread Recipes
Softest No Knead Bread
Easy Focaccia
What is Bruschetta?
Bruschetta is pronounced ‘brusketa’ in Italian. Most people think bruschetta is referring to the tomato topping but it’s actually referring to the toasted bread that holds the toppings.
Bruschetta is an antipasto consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations of toppings may include tomato, vegetables, beans, cured meat, or cheese. I love this baked zucchini and tomato version as a topping!
Summer Time Zucchini and Tomatoes
Fresh summer veggies are hitting the markets and growing rapidly in home gardens. Zucchini’s are one of my favorite vegetables. I eat them most often for lunch on hot summer days in Italy. In Italy the small light green zucchini (known in the United Sates as Mexican variety) are so sweet and mild. They are so versatile from cakes, breads, zoodles, on the grill, and more. One evening I was making a simple bruschetta with a loaf of artisan bread I baked that afternoon. I looked in the fridge and noticed three lonely zucchini that I needed to use ASAP. So naturally, I married two of my favorites: zucchini and fresh tomatoes. This dish turns out so pretty, light, and summery. It is the perfect side dish for any meal. It can also stand alone tossed in pasta or eaten on top of fresh artisan bread for the “bruschetta style” recipe. Either way, make sure to soak up all the yummy juices with crusty bread. It’s a must!
Favorite Tool to get the zucchini slices uniform: Adjust-A-Slice Mandoline
Made with Amore, Elena
From my Cucina to your Table. Mangia! Mangia! (Eat!)
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This is the Emile Henry Serving Dish I LOVE. I bake in it and use it to as a serving platter for appetizers and salads. It is so versatile.
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.
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Baked Zucchini with Bruschetta Topping
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Savory
- Method: Italian
- Cuisine: Italian
Description
Let’s make a light and delicious summer recipe to use all the gorgeous bounty of zucchini and tomatoes this season. This recipe comes together quickly and highlights traditional Italian flavors in the topping: sweet cheery tomatoes, basil, oregano, olive oil and sweet and tart- balsamic vinegar. You can use this dish as a topping for toasted bread or focaccia. It is equally delicious as a side dish to accompany any meal.
Ingredients
- 3 medium zucchini cut into 1/4 inch rounds
- 1/2 cup freshly grated Parmegiano cheese
Bruschetta topping:
- 1 pint grape tomatoes (any variety) diced in quarter pieces
- 4 tablespoons good quality olive oil
- 1 tablespoons good quality balsamic vinegar
- 1 teaspoon kosher salt
- 1 tablespoon dry or fresh basil
- 1 tablespoon dry or fresh oregano
- 2 cloves crushed garlic
Instructions
- Spray an oven safe baking dish (9 inch round or 8×8 rectangular) with cooking spray set aside.
- Mix all the bruschetta ingredients in a bowl and set aside for 15 minutes.
- Arrange the slices of zucchini in the oven safe dish with an overlapping pattern in rows or a spiral if using a round dish. Pour bruschetta topping on top of zucchini and sprinkle cheese over the top.
- Bake at 400 degrees F for 25 minutes until the zucchini is fork tender and the cheese is slightly brown and bubbly. If you notice it starts browning too quickly, tent with aluminum foil.
Keywords: zucchini, tomatoes, bruschetta, dinner, side dish, savory, Italian, vegetarian recipe
