Inside Out Zucchini Bruschetta
Cut the carbs with this recipe where the zucchini is the base for the bread!Prep Time:
25 minutes Ready In:
30 minutes or less Serves:
6 – 1/4” slices baguette, toasted 1 cup | 250 ml grilled zucchini, cut into matchstick strips 1 lemon, juiced 1 tsp | 5 mL freshly grated lemon zest 8 fresh mint leaves, stacked, rolled and cut into thin slices 8 green Italian olives (Castelvetrano), pitted and cut into slivers 1 tbsp | 15 mL olive oil, plus additional for drizzling 1/2 cup | 125 mL Tre Stelle® Bocconcini Pearls, drained 3 fresh Roma tomatoes, finely diced 1 clove garlic, minced 6 fresh basil leaves, stacked, rolled and cut into thin slices 1 tbsp | 15 mL olive oil plus additional for brushing on zucchini slices pinch salt and freshly ground black pepper 1 medium zucchini 1/2 cup | 125 mL Tre Stelle® Bocconcini Pearls, drained
Place grilled zucchini slivers in a medium bowl and gently toss with lemon juice, lemon zest, mint, olives and olive oil. Set aside or cover and refrigerate until ready to use. Spoon toasted baguette slices equally with zucchini mixture. Top with Bocconcini Cheese, drizzle with olive oil and freshly ground black pepper. Mix together tomatoes, garlic, basil, olive oil, salt and black pepper in a bowl. Set tomato mixture aside to marinate while preparing zucchini. Heat indoor grill or bbq over high heat. Cut zucchini into diagonal 1/4 inch thick slices. Lightly brush with olive oil. Grill quickly on each side making sure zucchini remains firm. Spoon tomato mixture on top of each zucchini slice and equally top with Bocconcini Cheese.