Tomato Zucchini Bruschetta

My garden had a moderate zucchini, but a plentiful tomato harvest this year. I don’t know if it was because my 4 year old kept picking all of the “pretty” flowers, or the dog kept eating the baby zucchini.

I made this tasty little treat- and then made them again, and again, and again. Even as a main course for a light supper. It’s a great side dish too. Here is my recipe 🙂
Sourdough or french bread- I like the roased garlic kind
Olive oil
Butter

3 medium tomatoes, diced

1 cup cherry or grape tomatoes
1 cup thinly sliced zucchini ( I peel the skins, so the kids don’t know it’s “green”- shhhh! Don’t tell them please!)
Salt and pepper
Fresh basil
Parmesan cheese
In a large skillet, add 2 tablespoons olive oil and 2 tablespoons butter. Place sliced bread in skillet and brown on both sides over medium heat until golden and crispy. Remove bread to serving plate. Add to hot skillet, zucchini. Stirring after 1 minute. Then add tomatoes, salt and pepper. Heat through. Top crispy bread with tomato and zucchini mixture and parmesan cheese and basil. Delicioso!

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