Bruschetta doesn’t have to include tomatoes. It’s officially bread, rubbed with olive oil and garlic. We’ve got that—and here, zucchini and a smear of creamy chummus stand in for the classic basil-and-tomato topping.
MAKE IT A MEAL: Turn it into a sandwich: Spread chummus on 2 slices whole grain bread. Top one slice with tomato and avocado slices and about 1/3 cup zucchini mixture. Place top slice of bread on top, and cut in half. Serve with a simple green salad for a healthful veggie meal!
Zucchini Bruschetta
Servings
12 Servings
Ingredients
- 1 whole wheat baguette cut into 1/2-inch slices
- 6 tablespoons olive oil divided
- 1 small onion diced
- 2 cloves garlic chopped
- 1 medium zucchini diced
- Juice of 1 lemon
- 2 tablespoons chopped parsley
- 1 tablespoon red pepper flakes
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 10-ounce container plain chummus
Instructions
- Heat broiler to low.
- Arrange baguette slices in a single layer on a sheet pan and brush with 2 tablespoons olive oil.
- Broil 4 to 8 minutes or until light brown. Flip crostini over and brush with 2 tablespoons olive oil. Broil again for 4 to 8 minutes until brown. Set aside.3. Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions, and sauté until they begin to soften, about 4 minutes. Add garlic, and sauté until fragrant, about 1 minute. Add zucchini, and sauté until tender but still slightly crisp, about 10 minutes. Remove from heat and stir in lemon juice, parsley, red pepper, salt, and pepper to taste.
- To assemble, spread each crostini with a heaping tablespoon of chummus. Top with a large spoonful of zucchini mixture and serve.
I love anything on toasted bread. Can’t wait to try this.
i love, love this! zucchini is a great substitute