Bruschetta Zucchini
Recipe By Chavi Sperber
- Cooking and Prep: 30 m
- Serves: 4
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No Allergens
Ingredients (9)
Main ingredients
Start Cooking
Prepare Bruschetta Zucchini
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Preheat oven to 400°F.
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Wash, dry and trim the zucchinis. Cut each one in half (lengthwise) and, using a spoon, scrape out the zucchini seeds, making four long canoe-like boats.
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Brush the zucchini with one tablespoon of olive oil. Season with crushed garlic.
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Arrange zucchini boats on a baking sheet, and bake uncovered for 20 minutes
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Toss together halved grape tomatoes, finely diced red onion, remaining two tablespoons of olive oil, balsamic vinegar, and basil. Season generously with salt and pepper to taste.
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Remove zucchini boats from the oven and arrange on four serving plates. Top with tomato mixture and serve.
