I absolutely love bruschetta. It reminds me of summer get togethers back in Italy when I lived there in my twenties (talk about la dolce vita!) . It’s so easy to make and, if you get the right, in season and flavourful tomatoes, it’s heaven in your mouth 🙂
My doctor recently advised me that she’s now recommending her patients cut down on their carbs as part of healthy living. Excuse me, said my bread and pasta-loving self?! Okay, I’ll give it a try, said my outside voice.
When I saw this recipe where the bread for bruschetta is replaced by zucchini, I thought I’d give it a whirl. Always a pleaser, I thought it might make my doc proud.
I was guarded about it. I do not like to mess with classic recipe (e.g. spinach in guacamole ?! Seriously?!!). I was pleasantly surprised. It was delicious. I’ve even made it a couple more times since. I feel virtuous eating it LOL. But don’t take my word for it—try it!
- 3 medium zucchini, cut lengthwise
- 5 cocktail tomatoes, sliced ½ – inch thick (you can use any kind of tomatoes)
- 8 oz. fresh mozzarella cheese (pre-sliced cheese can be used for ease, but I find it doesn’t taste as fresh as the fresh ‘ball’)
- ¼ tsp. garlic salt
- fresh basil leaves, julienned (or chopped is fine too)
- olive oil
- salt and fresh ground black pepper
- Preheat the grill on medium-high (I find my grill runs hot and set it on medium-low so feel free to adjust heat as needed).
- Drizzle oil onto zucchini halves and rub. Season lightly with salt and black pepper.
- Cover and grill the zucchini for 3-5 minutes per side or until just knife tender. Watch it as I find it can burn easily. But it might be because I tend to try and multitask as I cook LOL.
- Remove the grilled zucchini and place cut side up onto a serving platter or plate. Add the garlic salt. Top each half with cheese and tomatoes, overlapping them. Sprinkle with basil and drizzle with a little olive oil. Season with more salt and fresh ground black pepper if you’d like.
- You can serve it at room temperature chilled (you can make it a day ahead).