Zucchini Feta Bruschetta
We’ve been trying zucchini in lots of ways (trying to get the hubs to love it as much as I do!) and this was a fun new recipe. We had it with dinner instead of as an appetizer but it was perfect. Yum! Easy to make and a fun twist on traditional bruschetta.
Recipe courtesy A Taste of Home
1 large tomatoes, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 cloves garlic, minced
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup feta cheese, crumbled
1 loaf Italian breads, unsliced
1/4 to 1/3 cup butter, softened
In large bowl, combine tomato, zucchini, onions, basil, and garlic. In small bowl, whisk lemon juice, oil, salt, and pepper. Pour over tomato mixture and toss to coat. Stir in feta. Cover and refrigerate at least 1 hour.
Cut bread into 18 slices; spread butter on both sides. In large skillet or on griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use slotted spoon to top each with tomato mixture.