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Easy Summer Zucchini Bruschetta

By kathypatalsky |

Easy Summer Zucchini Bruschetta

Easy Summer Zucchini Bruschetta

I loaded up on organic zucchini today and decided to make some Easy Summer Zucchini Bruschetta. Tender cubes of spiced zucchini are accented by salty kalamata olives and sweet grape tomatoes – all served on a light crusty bread round. Garlic and olive oil flavors throughout. Take a break from tomato bruschetta with this savory summer bite. Perfect appetizer for summer parties..

tomato zucchini olive

tomato zucchini olive

Summer Bruschetta

Summer Bruschetta

I love bruschetta. I could eat it everyday as a pre-dinner snack. The little crisp rounds of bread. The perky oil and vinegar or lemon juice flavors. The juiciness of the flavor-infused tomatoes – the accent of garlic. Love it. But I also love changing it up a bit. This green zucchini bruschetta does just that. Plus it keeps the tomato accent and adds in a salty kalamata olive flavor. This bruschetta almost has a Greek accent with the olives and grape tomatoes. You could even add in some tofu-feta cheese if you’d lik – and keep it on the healthy spectrum of your nibbling! Enjoy. Happy summer.

Pairs well with prosecco or lemon mineral water.

Easy Summer Zucchini Bruschetta
makes 5 cups

4 cups zucchini, diced
1/2 cup kalamata olives, halved
1/2 cup grape tomatoes, quartered

Zucchini marinade:
1 tsp garlic powder – or 2 cloves chopped garlic
1/4 tsp truffle salt (a smoked or basic sea salt will also work)
1/4 tsp cayenne
1/2 tsp black pepper
3 Tbsp apple cider vinegar – or lemon juice
4 Tbsp olive oil
splash of liquid smok (opt’l)

2 Tbsp olive oil for a saute

crostini rounds for serving

Directions:

1. Dice your zucchini. Place in a large bowl and toss with spice marinade. You can add additional spices if you’d like. Zucchini goes well with a variety of flavors.

2. Prep your olives and tomatoes – set aside.

3. Do a quick saute with your zucchini – in olive oil. Add a splash of vinegar or lemon juice towards the end to deglaze the pan.

4. Toss the zucchini with the tomatoes and olives. Chill in the fridge for at least 20 minutes before serving. You can add more pepper/salt to taste. – A drizzle of olive oil is a decadent touch.

lovely summer appetizer

lovely summer appetizer

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About kathypatalsky

kathypatalsky

kathypatalsky

Kathy Patalsky is a blogger, author and photographer. Her website www.Healthy-Happy-Life.com features creative vegan recipes. She is the author of 365 Vegan Smoothies (Spring 2013). She is also the founder of FindingVegan.com.

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