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
Serves: 4-5
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!
{ 24 comments… read them below or add one }
I love this recipe, because it follows a philosophy I preach at work. “Don’t f*ck with your food.” The ingredients are simple, but sophisticated. Allowing the zucchini to harmonize with the thyme is a beautiful song in your mouth. Great job!
Sounds just about perfect to me! Great for all the zucchini I just pulled out of the garden!
Very different kind of recipe, must try to collect ingredients and give a try.
I love zucchini in any form and this is so different from a regular red-topped brushchetta! Would love to try this out.
The bruschetta look great–like the ridged idea. I suppose you could cut slightly longer ones and grill lightly. Zucchini is a weird veg.-tasty but unforgiving, so great warning about the overcooking.
oooh! Love when food makes you speechless! Simple elegance. I LOVE thyme. And with Zucchini? Yummm!
Mmm, this looks so wholesome and delicious. :-)
Thyme and zucchini ? I have to keep that in mind! I like how you can make this in advance!
**does a happy dance**
ohh i love this blog!! love this!! i mean where were you all this while and how come i dint sniff to your blog!!
lovely Shaheen :) and guess what..whatever you cook i am gonna be following it heart , soul and tongue :)
thank you so much, sulagna! I’m so happy you like it. :)
always looking for new and intereesting recipes for Zucchini, that isn’t just a bread recipe. thank you for sharinf the recipe and the great photographs
what is zucchini called in Mumbai? Is it same as Turai? If not, where do u get it?
Known as courgette in the UK, possibly also in India?
N: Everyone calls it zucchini here. You can get it at any supermarket.
You know u r the reason I started blogging about food myself? This recipe is the perfect example of why :)
Love love it all!
thank you so much. I’m flattered! :)
I love, love, loved this recipe! I never would’ve known to add thyme to zucchini. So delicious. I’m doing a cooking project on my blog and I had to try this. Thank you for the suggestion!
Hey Shaheen! Aaaah, I see that you have the same Ikea chopping board as me. I can totally understand your Ikea yearning. I was there on Monday and got myself a bain marie and the cutest meat thermometer timer thingy. Actually, I was SO excited about the meat thermometer I put two in my bag by mistake. Would you like the spare one? I could post it to you.
Love this recipe! Simple and delicious!
It was great to hear from you again. I remember our BBM friendship fondly. I’m happy you like what I sent! Thanks for commenting on my blog. Will keep in touch. BTW, your zucchini bruschetta looks wonderful! I love your photo montage, too.
Cool recipe. I love how simple it is. Here’s another good recipe for bruschetta: http://www.youtube.com/watch?v=OyRBP6z6jfk
What a terrific idea! We all have so much sqaush laying around these days, huh? I’m totally going to give this a spin :) :) thanks!
Sounds good. The idea is appealing but hey no tomatoes.. sacrilege ;-))
the banner photo..mmmm
Thank you… made this today, then gave you credit on my blog. Yummy, yummy, yummy!
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