Bruschetta Zucchini Boats

As summer draws to a close, families are transitioning back to their routines. This also means getting back to the dinner table! Growing up, my family certainly enjoyed our share of homemadebruschetta. These Bruschetta Zucchini Boats adds a new twist to our traditional bruschetta by using zucchini as the base. Zucchini is also contains many vitamins, such as vitamin A, and antioxidants. Additionally, what better way to get excited about eating extra veggies than by modifying an old favourite!

• Serves: 4
• Prep time: 15-20 minutes
• Cook time: 30-35 minutes

Ingredients:

• 2 medium green zucchini
• 2-3 Tbsp olive oil
• 2 medium-sized fresh tomatoes
• 1-2 cloves of fresh garlic, minced
• 1/2 tsp basil
• ¼ tsp oregano
• Salt and fresh ground pepper to taste
• ½ cup marble or mozzarella cheese, grated
• Sprinkle of parmesan cheese

Optional garnish: Fresh Italian parsley or basil

Directions for Bruschetta Zucchini Boats:

1. Firstly, pre-heat oven to 375F.
2. Meanwhile, cut zucchini lengthwise through the middle. Cut a “v-shape” into the zucchini to remove the centre part so there is room for the bruschetta stuffing! Then, place zucchini on a cookie sheet.
3. Afterwards, dice the scooped out zucchini pieces and place in a medium sized bowl.
4. Then, place tomatoes in a large measuring cup or bowl and pour boiling water over the tomato to cover.  After l minute, remove tomatoes from water and peel back skin from tomato.
5. Cut the tomato into quarters and squeeze out the excess juice and seeds. Place in the medium sized bowl with zucchini.
6. After that, drizzle olive oil over mixture.  Add dried herbs and garlic.  Stir ingredients and add salt and pepper to taste.
7. Use a teaspoon to fill the zucchini with heaping bruschetta filling.
8. Bake bruschetta zucchini for 25-30 minutes or until zucchini can be pierced with a knife.
9. Remove zucchini from the oven and top with grated cheese. Finally, place back in the oven and cook for an additional 5 minutes or until cheese melts.

Feel free to garnish with fresh Italian parsley or fresh basil and enjoy! As always, let me know what you think of this Bruschetta-with-a-twist in the comments. Would you try similar swaps in the future?

Bruschetta Zucchini Boats

Yield: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

My Bruschetta Zucchini Boats recipe puts a spin on the classic Bruschetta by using a zucchini base. It tastes just as good, but with more veggies!

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Ingredients

• 2 medium green zucchini
• 2-3 Tbsp olive oil
• 2 medium-sized fresh tomatoes
• 1-2 cloves of fresh garlic, minced
• 1/2 tsp basil
• ¼ tsp oregano
• Salt and fresh ground pepper to taste
• ½ cup marble or mozzarella cheese, grated
• Sprinkle of parmesan cheese

Optional garnish:

• Fresh Italian parsley or basil

Instructions

1. Firstly, pre-heat oven to 375F. Cut zucchini lengthwise through the middle. Then, cut a “v-shape” into the zucchini to remove the centre part so there is room for the bruschetta stuffing! Then, place zucchini on a cookie sheet.
2. Dice the scooped out zucchini pieces and place in a medium sized bowl.
3. Place tomatoes in a large measuring cup or bowl and pour boiling water over the tomato to cover. After l minute, remove tomatoes from water and peel back skin from tomato.
4. Cut the tomato into quarters and squeeze out the excess juice and seeds. Place in the medium sized bowl with zucchini.
5. After that, drizzle olive oil over mixture. Add dried herbs and garlic. Stir ingredients and add salt and pepper to taste.
6. Use a teaspoon to fill the zucchini with heaping bruschetta filling.
7. Bake bruschetta zucchini for 25-30 minutes or until zucchini can be pierced with a knife.
8. Remove zucchini from the oven and top with grated cheese
9. Finally, place back in the oven and cook for an additional 5 minutes or until cheese melts.