Zucchini Tomato Bruschetta with Basil

• 2 small zucchinis, sliced sideways into discs
• Olive oil
• 2-3 cloves of Garlic – minced
• 1 small onion, diced
• 2 medium tomatoes, diced small, you could also use ¾ cup sun-dried tomatoes, chopped
• ¼ cup diced olives, I like kalamata, but whatever you like is fine.
• Salt and pepper
• Feta, goat, or other cheese of choice, grated or crumbled for topping
• 2 tbs. chopped fresh basil
• Crostini

Sauté zucchini in olive oil with garlic, onions, salt, and pepper until soft, cool. Combine with tomatoes, olives, and chopped basil. Spoon onto crostini and top with cheese. Serve as is or heated in a 350-degree oven.

Crostini

• 1 loaf baguette, sliced crosswise
• Olive oil

Preheat oven to 400. Place bread slices on a cookie sheet, brush with olive oil. Bake until golden, 6-8 minutes, and cool. You can add dried herbs to the olive oil for more flavor.

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Zucchini Tomato Bruschetta with Basil

Course Appetizer, Side Dish, Snack

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 2 small zucchinis sliced sideways into discs
• Olive oil
• 2-3 cloves of Garlic – minced
• 1 small onion diced
• 2 medium tomatoes diced small, you could also use ¾ cup sun-dried tomatoes, chopped
• ¼ cup diced olives I like kalamata, but whatever you like is fine.
• Salt and pepper
• Feta goat, or other cheese of choice, grated or crumbled for topping
• 2 tbs. chopped fresh basil
• Crostini

Instructions

1. Sauté zucchini in olive oil with garlic, onions, salt, and pepper until soft, cool. Combine with tomatoes, olives, and chopped basil. Spoon onto crostini and top with cheese. Serve as is or heated in a 350-degree oven.

Recipe Notes

Crostini
1 loaf baguette, sliced crosswise
Olive oil
Preheat oven to 400. Place bread slices on a cookie sheet, brush with olive oil. Bake until golden, 6-8 minutes, and cool. You can add dried herbs to the olive oil for more flavor.