Print Options

Back to Zucchini Feta Bruschetta >

Include these items:

Select reviews >

Taste of Home Logo

Zucchini Feta Bruschetta

 Zucchini Feta Bruschetta
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."
36 ServingsPrep: 30 min. + chilling Cook: 15 min.


  • 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 olive 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


  • 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 cheese.
  • Cover and refrigerate for at least 1 hour.
  • Cut bread into 18 slices; spread butter on both sides. In a large
  • skillet or 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.
Nutritional Facts: 1 serving (1 piece) equals 59 calories,

2 of 2

Zucchini Feta Bruschetta (continued)

Nutritional Facts: 3 g fat (1 g saturated fat), 4 mg cholesterol, 152 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer