GRILLED ZUCCHINI BRUSCHETTA
I came up with this recipe a couple of summers ago because no matter how hard I try, I always end up with gigantic zucchini!
Provided by Ruthie
Categories Side
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to medium high.
- Place zucchini rounds on a cookie sheet, sprinkle with olive oil, sea salt, and pepper.
- Grill 3-4 minutes per side or until edges are slightly softened and grill marked.
- To chiffonade basil leaves- stack, roll, and thinly slice with a sharp knife.
- Place a slice mozzarella, slice of tomato, and sprinkle of basil on each zucchini round.
- Place each appetizer on serving plate, sprinkle with additional olive oil and balsamic vinegar.
- Serve warm and enjoy!
Nutrition Facts : Calories 62 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 115 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BRUSCHETTA GRILLED CHICKEN ZOODLE BOWL
Make and share this Bruschetta Grilled Chicken Zoodle Bowl recipe from Food.com.
Provided by trrouble07
Categories < 60 Mins
Time 40m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 17
Steps:
- Combine 2 tbsp olive oil, balsamic vinegar, sea salt, black pepper, garlic and basil.
- Add to a large plastic bag with the chicken and marinate for up to 8 hours. I would recommend at least an hour.
- Before grilling the chicken, combine all of the tomato basil bruschetta ingredients in a medium bowl. (ingredients from the roma tomatoes, down).
- Place in the refrigerator until ready to serve the bowls.
- Remove the chicken from the marinade and place on a grill over medium heat for 10-12 minutes per side.
- While the chicken is grilling, add the remaining 1 tbsp olive oil to a large skillet, then add the zucchini noodles and saute 3-5 minutes.
- Divide the zucchini noodles between two bowls. Once the chicken is grilled, slice it up and place on top of the zoodles. Spoon the bruschetta over the chicken and zoodles.
Nutrition Facts : Calories 684.3, Fat 49.9, SaturatedFat 9.7, Cholesterol 97.2, Sodium 1079, Carbohydrate 23, Fiber 5.1, Sugar 15.1, Protein 37.9
ZUCCHINI FETA BRUSCHETTA
I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.
Nutrition Facts : Calories 59 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
GRILLED VEGETABLE BRUSCHETTA
This fun take on classic tomato bruschetta will be sure to wow people lucky enough to eat it. When I created this recipe, I wanted something flavorful and warm. So, I decided I would grill both the eggplant and the tomatoes. The fresh herbs in the super quick vinaigrette really boost the flavor.
Provided by Danielle Alex
Categories appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Slice the eggplant lengthwise into 1/4-inch-thick slices on a mandoline if you have one. Put the eggplant in a medium bowl and add 1 tablespoon oil and a pinch of salt. Toss to coat.
- Grill the eggplant in batches until there are grill marks, 2 to 3 minutes. Flip and grill until there are grill marks and the eggplant softens and is no longer white, 2 to 3 minutes. Transfer to a plate and repeat with the remaining eggplant.
- Grill the tomatoes on each side until they begin to pop, 2 minutes per side. Transfer to a medium bowl. Turn off the heat.
- To make the vinaigrette, put the vinegar, mustard, sugar, shallots, garlic, pinch salt and 1/4 teaspoon pepper in a small bowl. Slowly drizzle in 1/4 cup oil while whisking continuously until emulsified. Add the basil, oregano and thyme; set aside.
- Preheat the grill pan over medium-high heat. Brush the bread slices with oil on both sides and sprinkle with salt and pepper. Grill until the bread is crusty and you see grill marks, 2 to 3 minutes per side. Transfer to a plate.
- Put the artichokes in a large bowl. Chop up the cooled eggplant. Remove the cherry tomato skins if desired; they should come right off. Halve or quarter the tomatoes and add to the bowl. Add the lemon zest and half of the vinaigrette and toss together. Taste and adjust the seasoning as desired.
- Top each piece of grilled bread with 3 tablespoons of the vegetable mixture and some crumbled feta if desired.
ZUCCHINI BRUSCHETTA
A different twist on bruschetta and a great use for your zucchini. Use smaller zucchinis for this, try your favourite cheese if you don't like swiss, and substitute different herbs if you don't want to use basil. A very adaptable recipe!
Provided by Cookin-jo
Categories Lunch/Snacks
Time 25m
Yield 12-18 slices, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a frying pan over medium heat. Add zucchini, garlic and onions and stir for 2 to 5 minutes, until just softening. Remove from heat.
- Add basil, cayenne, mayo, and salt and pepper to taste and stir well.
- Preheat broiler.
- Top each baguette slice with 1 1/2 to 2 Tablespoons of zucchini mixture, then add shredded cheese to top.
- Broil until cheese is just bubbly.
- Yield will vary depending on how much topping and cheese is used on each slice of bread.
- Cooking time includes frying time.
Nutrition Facts : Calories 166.8, Fat 6, SaturatedFat 2.3, Cholesterol 10.1, Sodium 277.7, Carbohydrate 22.1, Fiber 1.4, Sugar 0.9, Protein 6.1
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