Sautéed Zucchini Bruschetta
Zucchini bruschetta is a play on the classic Italian appetizer, Bruschetta al pomodoro. This variation has sautéed zucchini served on garlic infused toasted bread slices with fresh basil and olive oil. It’s quick and a flavorful way to use up an abundance of zucchini.
Looking for more summer appetizers? Try my peach caprese salad, snap pea salad, or tomato watermelon gazpacho.
Ingredient Notes
- Zucchini
- Olive oil
- Fresh basil leaves
- Crusty bread – such as ciabatta, baguette, Tuscan bread, or Semolina bread (what I used).
- Fresh garlic – to infuse their flavor into the toast.
- Kosher salt and freshly ground black pepper – to taste.
How to Make Zucchini Bruschetta: Step By Step
Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!
- Prepare the zucchini mixture. Trim the zucchini and cut into cubes. Sprinkle with salt to draw out the moisture.
- Saute zucchini. Heat a large skillet over medium heat. Cook zucchini for about 10-12 minutes, stirring occasionally, or until it’s cooked through. Add to a bowl with torn basil leaves, kosher salt, and freshly ground black pepper. Stir to combine.
- Toast the bread. Brush slices of bread with olive oil and toast in a toaster oven or grill pan until golden brown.
- Rub with garlic. Once toasted, rub a garlic clove over each slice of bread while still warm.
- Assemble. On a large plate, top each slice of bread with the zucchini mixture, more torn basil leaves, and a drizzle of olive oil.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this zucchini bruschetta recipe using what you already have? Here are some ideas…
- No zucchini? – you can also use yellow summer squash or squash blossoms for a pop of color.
- Make it gluten-free – use your favorite gluten free bread.
- Add-ins – red pepper flakes, thinly diced red onion or shallot, or chopped chives on top.
Helpful Tips
- Tear basil instead of chopping to avoid bruising.
- Use small to medium zucchini over large zucchini. Large zucchini don’t have as much flavor and tend to be a little more bitter.
Serving Ideas
I recommend serving this simple but flavorful appetizer in the summer time when zucchini are in peak season. Here are a few ideas of what I’d serve it with:
- Proteins: marry me salmon, one pot French onion chicken thighs, or lemon butter fish
- Salads: Italian grinder chopped salad or peach salad with crispy prosciutto
- Pasta: salmon pesto pasta, dairy free chicken caesar pasta salad, or creamy corn pasta
More Zucchini Recipes
Did you try this zucchini bruschetta? If so, please leave a comment & a star rating below. Thank you!
Sautéed Zucchini Bruschetta
Ingredients
- 1 pound zucchini small/medium are best, not large
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons olive oil
- 8 basil leaves torn
- sliced semolina bread, baguette, or ciabatta
- 1 garlic clove
Instructions
- Prepare the zucchini mixture. Trim the ends of the zucchini and cut each zucchini into small cubes. Sprinkle a pinch of kosher salt over the top and let the zucchini sit for 5 minutes. The salt helps draw out excess moisture and intensify the flavor.
- Saute zucchini. Heat a large skillet over medium heat. Once hot, add olive oil and the cubed zucchini to the skillet. Saute the zucchini for about 10-12 minutes, stirring occasionally, or until it's cooked through with some caramelized spots. Remove from the heat and transfer to a bowl.
- Add basil. Add torn basil leaves, a pinch of kosher salt, and a couple cracks of freshly ground black pepper to the bowl with the cooked zucchin. Stir to combine.
- Toast the bread. Brush slices of bread with olive oil and toast in a toaster oven or grill pan until golden brown.
- Rub with garlic. Once toasted, rub a garlic clove over each slice of bread while still warm.
- Assemble. On a large plate, top each slice of bread with the zucchini mixture, more torn basil leaves, a drizzle of olive oil, flaky salt, and more freshly ground black pepper. Enjoy!