Zucchini Bruschetta recipe

Bruschetta is a traditional Italian dish served primarily as antipasti, and, as emphasize in all recipes, requires a high-quality olive oil with bread and garlic. It is very actual in vegetable season, and also very bright and tasty.


• Zucchini – 300 g
• Sea salt – 1 tsp.
• Garlic cloves – 4 pcs.
• Thyme – 10 g
• Bell pepper – 300 g
• Extra virgin olive oil – 60 ml
• Red tomatoes – 400 g
• Oregano –4 tsp.
• Ground black pepper – 1 tsp.


  • Chop zucchini into small cubes. Pour the olive oil into the pan. Put on it diced zucchini. Fry 3-5 minutes on high heat. Salt. Zucchini should not turn into a mess or become too soft. They still have to keep in shape.
  • chop tomatoes into small cubes. Peel and chop the garlic. Put tomatoes into the pan with zucchini and turn off the heat. Add garlic, oregano, thyme and black pepper. It would be better if it is fresh pepper. If zucchini is not salty you can salt it a little bit more. Stir and remove from heat.
  • Chop pepper into cubes. Fry in the pan with olive oil for 3 minutes. The heat should be strong. Pepper should keeping the form and structure, and get a little softer than raw. Salt.
  • Then, doing everything exactly the same as with the tomatoes added to the zucchini. Do not keep the tomatoes on the heat. Just add it to the hot pan to peppers and zucchini, stir and remove from heat. The temperature in the pan is still high enough to make the flavor of garlic, oregano and thyme, but not so high as to make the tomato pulp. Broil the slices of good white bread (on the grill, in a pan or toaster) and place vegetables on the still hot bread. Decorate with fresh basil leaves.