Thursday, January 5, 2017

Zucchini Bruschetta

I made this somewhat healthier version of traditional bruschetta for lunch and dear husband at all but TWO of them, LOL. I guess it's a winner!

Zucchini Bruschetta

4 medium zucchini
15 oz. can petite diced tomatoes, drained
3-4 Tbsp. your favorite pesto
1 Tbsp. olive oil
1 c. Mozzarella cheese, freshly grated
2 tsp. chopped Italian parsley, optional

Preheat oven to 425°.

Slice zucchini lengthwise and scoop out seeds/pulp. Arrange in a baking dish (I used my cast iron skillet for this recipe).

Drizzle zucchini with olive oil.

In medium bowl, combine diced tomatoes with pesto. Stir well.

Spoon tomato mixture into hollowed out zucchini.

Sprinkle with Mozzarella.

Bake 23-25 minutes until cheese is melted and zucchini is fork tender.

Sprinkle with chopped Italian parsley before serving, if desired.

(NOTE: This is a very basic but delicious recipe adaptable to many variations. Sprinkle with crumbled bacon or add a little corn to the tomato mixture or even grated carrots).

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