Zucchini Feta Bruschetta
Zucchini Feta Bruschetta has got to be the ultimate summer appetizer recipe with all of the light lemon and olive flavors, mixed with the fresh herbs and summer produce all piled on top of a toasted piece of crusty bread.
Serving4 servings
Ingredients
- 1 crusty baguette, cut on a diagonal into 1-inch slices
- ⅓ cup olive oil
- 2 zucchini, sliced paper thin (mandolin)
- 2 Tablespoons olive oil
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons minced shallot
- 2 garlic cloves, minced
- ¼ teaspoon red chili pepper flakes
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh basil
- salt and pepper, to taste
Instructions
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Toast the bread. Brush both sides of each slice of bread with olive oil and arrange the slices on the prepared baking sheet. Bake for 3 minutes, flip, and bake for an additional 3 minutes.
- Make the topping. In a large mixing bowl, gently toss together the zucchini, olive oil, lemon juice, lemon zest, shallot, garlic, chili flakes, feta, and basil. Taste the zucchini topping and season with salt and pepper as desired.
- Assemble. Top each piece of toasted baguette with a couple of tablespoons of zucchini topping.
Notes
If you have any of the zucchini mixture left over, store it in an airtight container in the fridge for 2-3 days.
Nutrition
Calories: 481 kcal · Carbohydrates: 36 g · Protein: 11 g · Fat: 33 g · Saturated Fat: 8 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 20 g · Cholesterol: 25 mg · Sodium: 718 mg · Potassium: 384 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 432 IU · Vitamin C: 20 mg · Calcium: 229 mg · Iron: 3 mg