Zucchini Bruschetta
Ingredients
1 cup chopped grape tomatoes
2 garlic cloves minced
3 tablespoons freshly grated Parmesan cheese
¼ cup chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 medium zucchini
Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix together the tomatoes, garlic, Parmesan cheese, basil, 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Set aside.
Pour the remaining 1 tablespoon olive oil into a small cup. Lightly brush the oil onto the parchment paper or baking mat. Cut the zucchini into ¼-inch-thick slices. Place the slices on the baking sheet and brush lightly with oil.
Bake for 3 minutes. Remove from the oven and flip each zucchini slice. Lightly brush the remaining oil over the tops.
Return to the oven and bake for 3 minutes more.
Remove the zucchini from the oven and top each slice with the tomato mixture. Serve immediately while the zucchini slices are still crisp.
