Oven Bake Zucchini Bruschetta
September 12, 2014
Categories: French Toast
"I got this recipe from an Italian cooking magazine. The real name of the recipe is: "BRUSCHETTONI FILANTI ALLE ZUCCHINE" More than a bruschetta it is French toasts layered with zucchini, baked. It is a nice and easy side dish plus another great way of using those summer zucchini. The layers of zucchini and bread should be vertical, not one on top of the other one like a lasagna. Please look at the picture."
- Serving Size: 1 (320.2 g)
- Calories 413.5
- Total Fat - 27 g
- Saturated Fat - 10.8 g
- Cholesterol - 152.2 mg
- Sodium - 352.2 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 3.5 g
- Sugars - 7.6 g
- Protein - 12.2 g
- Calcium - 233.7 mg
- Iron - 3.2 mg
- Vitamin C - 36.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.
After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.
Beat the eggs in a bowl with a whisk, add the cream, a pinch of salt and freshly ground pepper and dip the slices of bread, one by one.
Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.
Continue layering until you run out the ingredients.
Sprinkle with Parmesan cheese.
Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.
Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for a crusty bread for this recipe, as it will hold up better when dipped in the egg and cream mixture.
- If you don't have fresh herbs, you can substitute dried herbs for this recipe.
- Instead of sliced bread, use sliced sourdough for a more complex, tangy flavor. The benefit of this substitution is that sourdough is a more nutrient-dense bread than regular white bread, and the tangy flavor will complement the zucchini nicely.
- Instead of heavy cream, use Greek yogurt for a lighter, healthier option. The benefit of this substitution is that Greek yogurt is a source of protein and will make the dish much lower in fat and calories while still providing a creamy texture.
Tomato and Mozzarella Bruschetta Replace the zucchini with sliced tomatoes and replace the Parmesan cheese with mozzarella cheese. Increase the red pepper flakes to 1 tablespoon. Bake for 20 minutes, or until the cheese is melted and bubbly.
Roasted Potatoes with Rosemary - Roasted potatoes with rosemary are the perfect side dish to complement the Oven Bake Zucchini Bruschetta. The potatoes provide a hearty, savory flavor that pairs well with the creamy bruschetta and the herbs and spices. The potatoes also add a nice crunch to the dish, making it a great combination.
Recommended Dish: Grilled Asparagus with Garlic and Lemon Grilled asparagus with garlic and lemon is a great side dish to serve with the Oven Bake Zucchini Bruschetta. The asparagus is a light and healthy vegetable that pairs well with the creamy bruschetta and the herbs and spices. The garlic and lemon add a nice zesty flavor that complements the other flavors in the dish. Plus, the asparagus adds a nice crunchy texture to the dish, making it a great combination.
Q: How thick should the zucchini slices be?
A: The zucchini slices should be thin, about 1/8 inch thick.
Q: How long should I bake the zucchini slices?
A: The zucchini slices should be baked for about 20 minutes, or until golden brown.
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The dish Bruschettoni Filanti Alle Zucchine is believed to have originated in Italy during the Renaissance period. It is believed to have been served to the wealthy families of the time.
The Italian dish is said to have been a favorite of the famous Italian artist Michelangelo. He is said to have enjoyed the dish for its unique combination of flavors and textures.