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Zucchini Feta Bruschetta Recipe

Photo by: Taste of Home

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I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."

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36 Servings
Prep: 30 min. + chilling Cook: 15 min.

Ingredients

1 large tomato, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons Crisco® Extra Virgin Olive Oil or Canola Oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1 loaf (1 pound) unsliced Italian bread
1/4 to 1/3 cup butter, softened

Directions

In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in feta cheese. Cover and refrigerate for at least 1 hour.
Cut bread into 18 slices; spread butter on both sides. In a large skillet or on a griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture. Yield: 3 dozen.

Nutrition Facts: 1 serving (1 piece) equals 59 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 152 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.

Zucchini Feta Bruschetta published in Taste of Home August/September 2007, p21