Zucchini Eggplant Bruschetta Boats Food
ZUCCHINI & EGGPLANT BRUSCHETTA BOATS
Try Zucchini & Eggplant Bruschetta Boats for a tasty twist on a classic. We'd love to know who first looked at zucchini and eggplant and thought of boats, but they sure are tasty vessels. Zucchini & Eggplant Bruschetta Boats grill up quickly for a perfect barbecue side dish!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 30m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to medium heat.
- Toss tomatoes with 2 Tbsp. dressing.
- Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.
- Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.
Nutrition Facts : Calories 110, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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
VEGAN ZUCCHINI BOATS
These vegan bruschetta-stuffed zucchini boats are not only low-carb, they are delicious! So easy to make, these can be an appetizer, main dish, side dish, or an afternoon snack! They can be served as an entire half or you can cut into 2-inch bites to serve as appetizers. I like to make them with pasta as a low-carb replacement for garlic bread. They will keep in the fridge for 1 to 2 days. Make sure to store in an airtight container.
Provided by Plant Based Life
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes.
- While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
- Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
- Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.
Nutrition Facts : Calories 124.4 calories, Carbohydrate 19 g, Fat 4.3 g, Fiber 6.4 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 195.1 mg, Sugar 8.1 g
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