I’m going to keep it short for two reasons: words fail me because this is more delicious than I ever expected something with zucchini to be and secondly because you must run to the kitchen and make the zucchini bruschetta this very minute (or head to the store if you haven’t any zucchini).
I had this bruschetta at a brunch I went for recently and I absolutely loved it! I learned a few things I’d like to share:
- Thyme and zucchini is a match made in heaven.
- The bruschetta tastes especially good at room temperature. This makes it an excellent do-ahead recipe.
- The bread was toasted in a ridged pan until some spots were slightly charred, imparting a pleasantly earthy taste. This was a refreshing change from my usual practice of toasting bread in the oven.
It’s so easy to put together, can be made ahead of time, and is so full of flavour. What’s not to like? I can imagine a smear of goat’s cheese on the bruschetta being a superb addition to the flavours. Reminds me of the zucchini and goat cheese pizza I made a while ago. Mmmm.
Zucchini Bruschetta Recipe
1 large zucchini or two medium ones if you want a mix of colours, diced into small cubes
1 tablespoon extra virgin olive oil
2 cloves of garlic, very finely chopped
Few sprigs of thyme, leaves removed
1 baguette, sliced
3-4 tablespoon olive oil or melted butter to brush on the bread
Parmesan cheese, to serve
- On a medium flame, heat a pan and add olive oil and garlic followed by thyme. Add the zucchini when the oil gets fragrant. Cook for 2-3 minutes until slightly browned in spots. Do not cook for too long, else it might get too soft and mushy. Transfer to a bowl and set aside.
- In the meantime, brush the sliced baguette with a little olive oil or butter and toast it in a hot cast iron skillet or a ridged pan until crisp on both sides. Lay it on a platter.
- Spoon the zucchini over the toasted bread and grate some parmesan cheese over it. Dig in!