Entrees

Hot zucchini bruschetta

Name: Zucchini bruschetta recipe
Yield: 6
Ingredients: 4 (600g total) zucchini, thinly sliced (we used a mandoline); 2 garlic cloves, crushed; 80ml olive oil; 40.00 ml lemon juice; 6 slices sourdough; 125.00 ml torn mint leaves; 2 balls buffalo mozzarella, torn; 1/2 tsp Aleppo pepper (from specialty grocers, substitute Korean chilli flakes or a small pinch of chilli flakes)

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by Lucy Nunes

Delicious Team

Feb 14, 2024

This savoury starter swaps out tomato for zucchini for a twist on the Italian classic.

4 (600g total) zucchini, thinly sliced (we used a mandoline)
2 garlic cloves, crushed
1/3 cup (80ml) extra virgin olive oil
2 tbs lemon juice
6 slices sourdough
1/2 cup torn mint leaves
2 balls buffalo mozzarella, torn
1/2 tsp Aleppo pepper (from specialty grocers, substitute Korean chilli flakes or a small pinch of chilli flakes)

Method

1.

Preheat a barbecue chargrill plate or chargrill pan to high. Place zucchini, garlic and 2 tbs oil in a large bowl. Season and toss to coat.
2.

Grill zucchini, in batches, for 1-2 minutes each side until lightly charred. As you go, transfer zucchini to a large bowl with the lemon juice and remaining 2 tbs oil.
3.

When ready to serve, chargrill or toast the bread. Toss the mint through zucchini. Arrange bread on a serving plate and top with mozzarella and zucchini. Sprinkle with Aleppo pepper.