Baked Zucchini with Bruschetta Topping
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.
Servings: 6 servings
Ingredients
- 3 medium zucchini cut into 1/4 inch rounds
- ½ cup freshly grated Parmigiano 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 8x8 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.
Notes
Make sure to soak up all the yummy juices with crusty bread. It’s a must!
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.
Nutrition
Calories: 152kcal | Carbohydrates: 8g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 534mg | Potassium: 469mg | Fiber: 2g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 29mg | Calcium: 139mg | Iron: 1mg
