Load up oven-roasted zucchini slices with tomatoes, garlic, Parmesan, fresh basil,
balsamic vinegar, and olive oil for a snack that’s bursting with flavor!
Prep Time14 minutesmins
Cook Time6 minutesmins
Total Time20 minutesmins
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings (Adjustable): 4
Calories: 94kcal
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Ingredients
1cupchopped grape tomatoes
2garlic clovesminced
3tablespoonsfreshly grated Parmesan cheese
¼cupchopped fresh basil leaves
2tablespoonsextra-virgin olive oil
¼teaspoonsalt
⅛teaspoonfreshly ground black pepper
1medium zucchini
Instructions
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, mix together the tomatoes, garlic, Parmesan cheese, basil, 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Set aside.
Pour the remaining 1 tablespoon olive oil into a small cup. Lightly brush the oil onto the parchment paper or baking mat. Cut the zucchini into ¼-inch-thick slices. Place the slices on the baking sheet and brush lightly with oil.
Bake for 3 minutes. Remove from the oven and flip each zucchini slice. Lightly brush the remaining oil over the tops. Return to the oven and bake for 3 minutes more.
Remove the zucchini from the oven and top each slice with the tomato mixture. Serve immediately while the zucchini slices are still crisp.
Notes
Recipe makes about 20 slices, depending on the size of the zucchini. It’s best to choose one that’s long and narrow.Replace the zucchini slices with French baguette slices. To make toasted bread in your oven, you can use the broiler. You can even use gluten free bread if you avoid gluten.Bruschetta with mozzarella has a more complex flavor profile than when you only use Parmesan cheese. You can use fine shreds or sliced fresh mozzarella pearls.Roma tomatoes are typically used so you can use those instead of the smaller grape tomatoes. Cherry tomatoes are a good option too.Fresh oregano or parsley can be used with or without the basil for a quick change of flavor.