Zucchini a la Bruschetta

I love zucchini, it's versatile, tasty, and incredibly easy to grow. In fact, it's almost too easy to grow because the darn fruits of the plant can get monstrously large if you don't keep an eye on them. That led me to an experiment to figure out a way to make use of some of the giants that I pulled from my garden and so Zucchini a la Bruschetta was born.

Zucchini a la Bruschetta prepared for cooking
Ready for the Oven


  • 1 Zucchini sliced to maximize surface (if you have a large zucchini then disks are fine, if you have a standard store-bought one, then a length-wise cut is best).
  • 1 garden tomato, sliced and cut to fit on the zucchini
  • 1 clove garlic, finely chopped
  • 1 shallot, sliced into ringlets
  • 1/2 cup of gouda cheese, grated
  • Salt to taste*
  • Freshly ground pepper
  • Olive oil

Pre-heat oven to 375 degrees.

Place zucchini in a casserole dish and brush with olive oil, add a layer of tomato slices, then shallots, then garlic (the order doesn't really matter). Salt and pepper. Cover with cheese.

Place in oven for about 20 minutes. Enjoy!

Note: You can size the recipe as desired, the above is a good side dish for 2 people.

*On the subject of salt... Really, avoid the use of the standard iodized salt for these kind of dishes (or any in my opinion, but can be hard to do). I normally use sea salts (Malden salt is well worth the price of admission) or kosher salts and grind or crush them. If you have a chance to taste test something like a Malden salt with the old store stand-by you'll really understand the difference.


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