Bruschetta Zucchini

Recipe By Chavi Sperber

Preference: Parve
Difficulty: Easy
Occasion: Passover
Diet: Vegan , Low Carb , Gluten Free , Low Fat , No Refined Sugar , Vegetarian , Paleo , Pescatarian , Keto
Source: Whisk by Ami Magazine
Category: Appetizers
Nutritition:

Ingredients (9)

2 small zucchini
3 tablespoons Bartenura Olive Oil, divided

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Bartenura Olive Oil
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic

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Gefen Frozen Crushed Garlic
2 cups grape tomatoes, halved
1/2 small red onion, finely diced
1 tablespoon Bartenura Balsamic Vinegar

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Bartenura Balsamic Vinegar
1/2 teaspoon dried basil
salt, to taste
pepper, to taste

Preheat oven to 400°F.
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.
Brush the zucchini with one tablespoon of olive oil. Season with crushed garlic.
Arrange zucchini boats on a baking sheet, and bake uncovered for 20 minutes
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.
Remove zucchini boats from the oven and arrange on four serving plates. Top with tomato mixture and serve.

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