Hanging out on the deck on a warm summer evening and enjoying appetizers is always fun and this grilled zucchini bruschetta is perfect for that.  It’s light, can be made ahead of time and tastes great at room temperature.  So it would be the perfect thing to bring along to a potluck party or a picnic.

When I made this dish, I had every intention of grilling the zucchini, but the weather decided it wasn’t going to cooperate and so I roasted the zucchini in the oven instead.  It was still delicious, but I know it would even better if the zucchini slices were cooked on the grill.  I did include instructions for roasting, in case you have weather that doesn’t cooperate or you don’t have access to a grill.

Grilled  Zucchini Bruschetta

  • 2 medium size zucchini
  • 1 tbsp olive oil plus more for coating zucchini
  • salt
  • pepper
  • 3 roma tomatoes
  • 1 tbsp balsamic vinegar
  • 3 tbsp grated parmesan cheese
  • 2 tbsp fresh basil, chopped

Preheat a grill to medium high heat or preheat oven to 425 degrees.

Slice zucchini on an angle into 1/2 inch slices.

Brush both sides of zucchini slices with olive oil and season with salt and pepper.

Cut tomatoes in half and remove seeds by gently squeezing tomatoes.

Cut tomatoes into small pieces and place in a mixing bowl.

Toss with 1 tbsp olive oil and 1 tbsp balsamic.

Stir in cheese, salt and pepper (to taste) and basil.

Grill zucchini slices on preheated grill for about 2 to 3 minutes per side, until they have grill marks, but are still firm.

Alternatively, you can roast in preheated oven for 10 minutes, then turn over and roast for an additional 5 minutes, until golden brown.

Top zucchini slices with tomato mixture.


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