Zucchini Bruschetta

*4 large zucchini
*Olive oil spray
*A little salt and pepper
*Garlic powder
*2 cups grape or cherry tomatoes, sliced in half or fours
*2 tablespoons Balsamic vinegar
*½ tablespoon extra virgin olive oil
½ teaspoon salt
½ teaspoon garlic powder
*Fresh ground pepper, to taste
*8 teaspoons Parmesan cheese

1. – To Prepare Zucchini Boats: Preheat oven to 400 degrees. Line a baking pan with foil. Cut each zucchini in half. Using a small spoon or melon baller, scoop out middle section of the zucchini halves to form a boat, leaving a thin shell on each half. Cut each piece in half again. This will make 16 pieces.

2. – Place on baking sheet. Spray with olive oil spray. Sprinkle each with a little salt, pepper and garlic powder. Bake for 15-20 minutes until soft.

3. – To prepare the tomato topping: In a medium bowl, toss together all tomato topping ingredients except Parmesan cheese. Mix well. Refrigerate until ready to use. Stir well before stuffing the zucchini boats.

4. – When zucchini is baked, stuff each with about 2 tablespoons of tomato topping. Some will take a bit more. Drizzle balsamic mixture over each. Be sure to use all of it. You can go back to each and drizzle a little more. Sprinkle the top of each piece of zucchini with ½ teaspoon grated Parmesan cheese. Place back in oven and bake for 5 minutes.

5. – Just like bruschetta, you’ll need to serve these on a little plate. They do fall a part a bit while eating them. So pop the fallen pieces right in your mouth!

Makes 16 pieces

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