Grilled Zucchini & Tomato Bruschetta
Prep: 15 minutes plus cooling and standing
Grill: 12 minutes • Serves: 8
3 medium zucchini, each cut lengthwise into 1/2-inch-thick slices
Nonstick grilling spray
1/8 teaspoon salt
2 teaspoons olive oil
1 teaspoon minced garlic
2 cups multicolored grape tomatoes
1/3 cup chopped fresh basil leaves
2 tablespoons Parmesan cheese
Baked pita chips and/or toast points for serving (optional)
Nonstick grilling spray
1/8 teaspoon salt
2 teaspoons olive oil
1 teaspoon minced garlic
2 cups multicolored grape tomatoes
1/3 cup chopped fresh basil leaves
2 tablespoons Parmesan cheese
Baked pita chips and/or toast points for serving (optional)
1.Prepare outdoor grill for direct grilling over medium-high heat. Spray both sides of zucchini with grilling spray; sprinkle with salt. Place zucchini on hot grill rack; cover and cook 12 minutes or until tender and grill marks appear. Transfer zucchini to cutting board; cool. Cut zucchini into 1/4-inch pieces.
2.In medium bowl, gently toss zucchini, oil, garlic, tomatoes, basil and cheese; let stand 30 minutes. Makes about 4 cups.
3.Serve bruschetta with baked pita chips and/or toast points, if desired.
Approximate nutritional values per serving (1/2 cup):
39 Calories, 2g Fat (0g Saturated), 0mg Cholesterol,
66mg Sodium, 3g Carbohydrates, 1g Fiber, 2g Protein