Zucchini Feta Bruschetta Recipe

5 6 8
Zucchini Feta Bruschetta Recipe
Zucchini Feta Bruschetta Recipe photo by Taste of Home
Publisher Photo

Zucchini Feta Bruschetta Recipe

Read Reviews
5 6 8
Publisher Photo
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."
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Cook: 15 min.
MAKES:
36 servings
TOTAL TIME:
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 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

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

Nutritional Facts

1 piece: 59 calories, 3g fat (1g saturated fat), 4mg cholesterol, 152mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Zucchini Feta Bruschetta in Taste of Home August/September 2007, p21

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Reviews forZucchini Feta Bruschetta

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becky66 User ID: 1915904 128820
Reviewed May. 15, 2014

"First bruschetta I've made that had zucchini as an ingredient. Absolutely delicious.....a keeper! I will definitely be making this again. Like several other raters, I also used dried basil."

MY REVIEW
cookieface User ID: 1279273 128813
Reviewed Sep. 7, 2013

"This is yummy! I use the crusty premade garlic toasts from the bakery. Always a big hit."

MY REVIEW
BreezeMom User ID: 3173788 166655
Reviewed Jan. 10, 2012

"I think I'm addicted to this! I too did not have any fresh basil, nor did I have green onions, so I used 2 teaspoons dried basil and 1 teaspoon dried chopped onions."

MY REVIEW
kristinscotth User ID: 2609242 128529
Reviewed Apr. 19, 2010

"This is one of my favorite bruschetta recipes. I just love all the flavors in this one. I highly recommend it."

MY REVIEW
lv7a User ID: 987057 128525
Reviewed Mar. 23, 2010

"for my grand daughter baby shower we served this and it was a hit .we had it at the park"

MY REVIEW
Madray7 User ID: 3087913 166654
Reviewed Sep. 24, 2008

"Having quite a few zucchini on hand I tried this recipe. I did not have fresh basil, so I used the dried. Still delicious!"

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