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Zucchini Bruschetta

Rated as 4 out of 5 Stars

"Had a zucchini plant go wild in the garden - found making a bruschetta with zucchini both fun and delicious!"
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Ingredients

47 m servings 161 cals
Original recipe yields 8 servings

Directions

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  1. Heat oil in a large skillet over medium heat. Add garlic; cook and stir until golden, about 2 minutes. Add zucchini; cook, stirring occasionally, until starting to soften, 5 to 7 minutes.
  2. Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.
  3. Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.
  4. Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.

Footnotes

  • Cook's Notes:
  • Don't overcook the zucchini.
  • Add as much as 1/4 cup chopped basil. You can add some oregano if you like.
  • The baguette can be either room temperature, warmed, or coated with butter or Parmesan cheese and broiled until golden.

Nutrition Facts


Per Serving: 161 calories; 7.3 g fat; 18.3 g carbohydrates; 6 g protein; 14 mg cholesterol; 508 mg sodium. Full nutrition

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