This is the Zucchini Bruschetta with Canadian Swiss Cheese recipe.
- Prep: 15 min
- Cooking: 5 min
- 1 tbsp (15 mL) butter
- 1 1/2 cups (375 mL) diced zucchini
- 2 garlic cloves minced
- 1/3 cup (80 mL) chopped red onion
- 2 tbsp (30 mL) chopped fresh basil or 2 tsp (10 mL) dried basil
- 1 pinch of cayenne pepper
- Salt and freshly ground pepper to taste
- 1 baguette bread sliced
- 1 cup (250 mL) shredded Canadian Swiss
In a skillet over medium-high heat, melt butter and cook zucchini, garlic and onions for 2 to 3 minutes. Remove from heat, add basil and cayenne, and salt and pepper to taste.
Preheat broiler. Top each bread slice with about 1 tbsp (15 mL) of zucchini mixture. Cover with cheese and broil until golden.
Serve hot or cold with apetizer or with a salad as a first course.
Weekend VersionGrilled Zucchini with Canadian Swiss CheeseCut zucchini into rounds 1 inch (2.5 cm) thick. Scoop out a hollow in each round, using the zucchini thus removed instead of the diced zucchini in the recipe above. Prepare as above, adding 3 tbsp (45 mL) chopped sun-dried tomatoes to zucchini mixture.
Brush each round with more melted butter and grill on the barbecue. Fill hollows with zucchini/tomato mixture, top with cheese, and continue grilling until it is melted.
Variations:Make bigger Zucchini Bruschetta with Canadian Swiss Cheese to serve 4 to 6 people by using a crusty loaf of Italian or French-style bread about 4 inches (10 cm) wide.
For a change of taste, replace Canadian Swiss with Provolone, Mozzarella, Cheddar, Gouda, etc.
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