Recipe type: appetizer

Prep time: 15 min

Total time: 20 min

Serves: 4

Zucchini is a type of summer squash that can range in color from yellow to deep green. Also known as a courgette, zucchini replaces a traditional bread bruschetta in our recipe this week to up your veggie content.

An often-overlooked benefit to eating zucchini is that it is very high in the heart healthy mineral potassium. One cup of cooked zucchini gives you more than 15% of your daily value, more than the average multivitamin! Adding potassium to your diet can be a natural way to lower blood pressure and lower your odds of developing heart disease.

Recipe adapted from  thedinnermom.com

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ingredients

3-4 tomatoes, diced

2 garlic cloves, minced

1 tbsp olive oil

1 tsp balsamic vinegar

¼ tsp sea salt

¼ tsp black pepper

1 large zucchini

¼ cup mozzarella cheese or vegan shreds, optional

instructions

Preheat oven to 190 degrees C. Mix together the tomatoes, olive oil, balsamic vinegar, sea salt and black pepper in a bowl. Set the bruschetta mixture aside while preparing zucchini.

Cut the zucchini into ½ centimeter slices. Place the zucchini on a baking sheet coated with cooking spray. Lightly brush the zucchini slices with olive oil and place in one layer on your baking sheet. Bake in the oven for 2 minutes. Remove from the oven and flip the zucchini slices, lightly coat with olive oil and cook for another two minutes on the opposite side. The zucchini slices should be firm, not mushy.

Spoon the tomato mixture on top of each zucchini slice and top with mozzarella or vegan shreds, if using.  Return to the oven and bake for two minutes more. Enjoy immediately. Yum!

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