zucchini bruschetta

Rate this Recipe

5 stars from 2 ratings of Zucchini Bruschetta

Zucchini Bruschetta

Click thumbnail to view full-size
Zucchini BruschettaZucchini Bruschetta
Zucchini Bruschetta
Zucchini Bruschetta | Source
Zucchini Bruschetta
Zucchini Bruschetta | Source

Quick, Easy, and Tasty

Fresh cherry tomatoes and zucchini from the garden. The perfect addition to our spaghetti dinner. But what to do with them? Raw in a salad, steamed, grilled, sautéed, baked, or broiled? Something quick, easy and still tasty. Hopefully, something everyone in the family would like to eat. It would be wonderful if my picky daughter would like another vegetable besides corn and broccoli.

I decided to broil them together and created what I call, Broiled Zucchini with Cheese and Tomato.

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: serves 10-12


  • 2 medium zucchini, sliced
  • about a quart cherry tomatoes, sliced
  • 1/2 lb cheese (I used extra sharp cheddar), sliced or shredded
  • to taste salt
  • to taste pepper
  • to taste garlic, seasoning powder
  • package of 10 or 12 garlic toast/texas toast, sliced, frozen


  1. Prepare frozen garlic toast as suggested on the package or as needed with your oven.
  2. Slice zucchinis and spread out on paper towel sprinkle with salt, pepper, and garlic seasoning. I used a premix of pepper and garlic.
  3. Let stand until bubbles begin to form on top of the zucchini. Flip the zucchini slices over and place cheese pieces on top.
  4. Then line baking sheet with foil. Place zucchini slices on baking sheet. Broil on low for about 5 min. or until tender.
  5. Remove from oven add Slices of tomatoes on top of zucchini. Return baking sheet to the oven for another 5 min. Remove from oven.
  6. Place tomato-zucchini mixture on top of the garlic toast slices and warm them back up in the oven for about 5 more minutes.

Grilled Zucchini with Tomatoes and Cheese on Garlic Toast

Originally I had created what I called Grilled Zucchini with Tomatoes and Cheese.

*I had a little leftover Grilled Zucchini with Tomatoes and Cheese as well as extra garlic bread so I just place the zucchini slices on the garlic toast and warmed in microwave for 30 seconds. Zucchini Bruschetta was born.

This * is not necessary if following the instructions above, but works good if you already have leftover garlic toast.

Other Options

I am going to miss zucchini and tomatoes this winter. We are enjoying this meal quite often now. I am thinking of adding pepperoni to it to make a type of French Bread Pizza. My husband feels that I should not add the salt since the cheese and garlic bread already have salt in them.

You could make your own garlic bread also. Homemade is always best!

More by this Author

Comments 19 comments

North Wind profile image

North Wind 5 years ago from The World (for now)

I have never cooked zucchini before but I always wanted to try it. This sounds like an easy recipe that is tasty too. Thanks!

Dardia profile image

Dardia 5 years ago from Michigan Author

You are welcome, North Wind! Thank you for reading and commenting. It is pretty simple and even leftovers are great. I might have to make some more.



Rochelle Frank profile image

Rochelle Frank 5 years ago from California Gold Country

Sounds tasty and I have lots of zucchini right now.

Dardia profile image

Dardia 5 years ago from Michigan Author

I thought a lot of people would have a lot of zucchini right about now. Thanks for coming by, Rochelle. By the way my grand daughter still loves her book. She probably knows it by heart, I know I do. ;)

randomcreative profile image

randomcreative 5 years ago from Milwaukee, Wisconsin

I never would have thought to use zucchini for bruschetta. Great ideas!

Cardisa profile image

Cardisa 5 years ago from Jamaica

Darlene, did you forget to give us the sauce recipe? It looks so good in the picture. What sauce did you use?

Dardia profile image

Dardia 5 years ago from Michigan Author

Thanks, randomcreative. I don't even know what made me think of it.


No, I did not forget the sauce, that is cheese. I probably used enough to give me a heart attack. I LOVE cheese. It is melted down in the oven so it oozes over everything. Or in the case of the bruschetta it was microwaved leftovers. The garlic, pepper, and what was left of the tomatoes make it appear to be a sauce.

Cardisa profile image

Cardisa 5 years ago from Jamaica

I am hungry, need to go cook dinner.

I love cheese too. It looks so saucy and delicious.

Movie Master profile image

Movie Master 5 years ago from United Kingdom

I have lots of zucchini growing in the garden, we call them courgettes in the UK, so I am looking for new recipes, this recipe looks and sounds delicous. thank you.

Dardia profile image

Dardia 5 years ago from Michigan Author

Cardisa, It is kind of a thick sauce as the cheese is melted down, and it doesn't need anything more it is delicious.

Movie Master, courgettes, hmm! I'll have to remember that! I hope you all try and it and enjoy it.

Everyone, If you try it please come back and comment on whether you liked it or not. Also if you modify it and improve on it, please let me know so I can try that too.



Enlydia Listener profile image

Enlydia Listener 5 years ago from trailer in the country

This looks delectable...thanks for sharing.

Rochelle Frank profile image

Rochelle Frank 5 years ago from California Gold Country

I did it. It's good and my husband liked it a lot, too. I probably didn't use quite as much cheese as you did-- and used some sharp cheddar plus a little grated Asagio cheese.

Dardia profile image

Dardia 5 years ago from Michigan Author

Hello Enlydia.

Nice to hear from you again. I hope you get a chance to try it. Let me know what you think if you do.

Thank you Rochelle!

I love asiago cheese as well. My husband said, "Mmmmm!" when I got to that part of your comment.

Moon Daisy profile image

Moon Daisy 5 years ago from London

Thanks, that sounds great. We're hopefully going to have a load of tomatoes soon, and I'll need some ideas about what to do with them. Will be trying these. :)

Dardia profile image

Dardia 5 years ago from Michigan Author

Hello Moon Daisy,

I can't wait until I can make a lot of tomato recipes. I love fresh tomatoes from the garden. My little cherry tomatoes worked here but nice big slices would have been better.

Crystal Tatum profile image

Crystal Tatum 4 years ago from Georgia

Yum, yum, yum!

Dardia profile image

Dardia 4 years ago from Michigan Author

It certainly is. Thanks for stopping by Crystal.

Peggy W profile image

Peggy W 4 years ago from Houston, Texas

This sounds like a good use of zucchini and tomatoes. I would probably make my own garlic bread instead of buying one. Would be even tastier! Since I have an excess of eggplant this year, could even substitute thin slices of Chinese eggplant in lieu of the zucchini. Thanks for the idea! Up votes!

Dardia profile image

Dardia 4 years ago from Michigan Author

Your own garlic bread would make it absolutely heavenly, Peggy W! I would have done that myself if I had had the time. Eggplant would be great on it as well. I put asparagus on once--it wasn't as good but it was ok. My siblings loved this recipe. They started asking me to bring it as a passing dish when we had get togethers.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.

    Click to Rate This Article