Bruschetta Zucchini

  • Cooking and Prep: 30 m
  • Serves: 4
  • No Allergens

Ingredients (9)

Main ingredients

Start Cooking

Prepare Bruschetta Zucchini

  1. Preheat oven to 400°F.

  2. 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.

  3. Brush the zucchini with one tablespoon of olive oil. Season with crushed garlic.

  4. Arrange zucchini boats on a baking sheet, and bake uncovered for 20 minutes

  5. 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.

  6. Remove zucchini boats from the oven and arrange on four serving plates. Top with tomato mixture and serve.

Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
For the latest and trendiest recipes!