Zucchini Ricotta Salata Bruschetta Recipes

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ZUCCHINI BRUSCHETTA



Zucchini Bruschetta image

A different twist on bruschetta and a great use for your zucchini. Use smaller zucchinis for this, try your favourite cheese if you don't like swiss, and substitute different herbs if you don't want to use basil. A very adaptable recipe!

Provided by Cookin-jo

Categories     Lunch/Snacks

Time 25m

Yield 12-18 slices, 12-18 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 teaspoon butter
1 1/2 cups zucchini, peeled and diced small
2 garlic cloves, minced
1/3 cup red onion, diced small (or white onion)
3 tablespoons mayonnaise
2 tablespoons fresh basil, chopped (or herb of your choice)
1 pinch cayenne pepper
salt, to taste
fresh ground pepper, to taste
1 French baguette, sliced
1 -1 1/2 cup swiss cheese, shredded

Steps:

  • Heat olive oil and butter in a frying pan over medium heat. Add zucchini, garlic and onions and stir for 2 to 5 minutes, until just softening. Remove from heat.
  • Add basil, cayenne, mayo, and salt and pepper to taste and stir well.
  • Preheat broiler.
  • Top each baguette slice with 1 1/2 to 2 Tablespoons of zucchini mixture, then add shredded cheese to top.
  • Broil until cheese is just bubbly.
  • Yield will vary depending on how much topping and cheese is used on each slice of bread.
  • Cooking time includes frying time.

Nutrition Facts : Calories 166.8, Fat 6, SaturatedFat 2.3, Cholesterol 10.1, Sodium 277.7, Carbohydrate 22.1, Fiber 1.4, Sugar 0.9, Protein 6.1

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