Crunchy Baked Zucchini Bruschetta

Running out of ways to use your homegrown bounty of zucchini and tomatoes?? This is just for you! And it’s healthy since it’s baked and loaded with veggies. Perfect for lunch or an appetizer, especially al fresco.

Serves 2, Prep 10 minutes, Cook 25 minutes

Ingredients

for the bruschetta topping:

2 c. tomatoes, diced

Handful basil, chopped

1 garlic clove, grated

3 Tbsp olive oil

1 Tbsp balsamic vinegar

sea salt & fresh cracked pepper to taste

for the zucchini sticks:

2 large zucchini, cut into 1/2” thick x 3” long sticks

1 c. Panko bread crumbs

1/4 c. Grated Parmesan

1 tsp dried Italian herbs

1/2 c. Flour

2 eggs, beaten

spray cooking oil

1.) Mix all bruschetta topping ingredients together in a bowl, cover and set aside at room temp.

2.) Preheat oven to 375f/190c and line 2 baking sheets with nonstick parchment. Mix the panko, Parmesan and Italian herbs and spread onto a plate. Also spread the flour onto a separate plate. One by one, coat the zucchini sticks in flour, then egg then the crumb mixture then place on the lined baking sheet spacing them about 1/2” apart.

3.) Once all zucchini is breaded, spray evenly with a light sheen of oil and pop into the oven for 25 minutes or till golden brown. Serve topped with bruschetta topping.

** extra bruschetta topping can be stored in the fridge for 3 days and used on toast!

The bruschetta ingredients. Tomatoes and basil are from my garden!

My breading set up.

Ready for baking!

Baked and crispy