As published at https://www.dinner-mom.com/
You won’t miss the bread in zucchini bruschetta! Fresh tomatoes, basil, garlic, balsamic vinegar and a sprinkle of cheese sits atop the roasted zucchini.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
6 Roma tomatoes diced
2 garlic cloves minced
8 fresh basil leaves stacked, rolled and cut into very thin slices
1 Tablespoon olive oil + scant amount to brush on zucchini slices
1 teaspoon balsamic vinegar
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 large or 2 small zucchini
1/4 cup mozzarella cheese Parmesan cheese or Vegan shreds, optional
Preheat oven to 375 degrees F
Mix together tomatoes, basil, olive oil, balsamic vinegar, sea salt and black pepper in a bowl.
Set tomato mixture aside to blend while preparing zucchini.
Cut zucchini into 1/4 inch thick slices.
Place zucchini slices on a baking sheet coated with cooking spray.
Lightly brush zucchini slices with olive oil.
Bake in the oven for two minutes.
Flip zucchini slices, lightly coat with olive oil, and cook for two minutes more. Zucchini should be firm, not mushy.
Spoon tomato mixture on top of each zucchini slice and then top with shreds, if using.
Return to oven and bake for two minutes more.