Oven Bake Zucchini Bruschetta

6
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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 1

Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.

Step 2

After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.

Step 3

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.

Step 4

Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.

Step 5

Continue layering until you run out the ingredients.

Step 6

Sprinkle with Parmesan cheese.

Step 7

Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.

Step 8

Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.

Tips & Variations


No special items needed.

Related

Gerry

A zucchini lovers must make! This is super delicious. Made as posted, added a green salad for a great lunch. Another making it to my rerun list!

review by:
(10 Jul 2017)

JostLori

Beautiful...and delicious! This is such a lovely appetizer that's really easy to put together. I have to admit to changing things just a tad - I goofed when making the egg dip, so decided to do it like "French toast", which it basically is anyways. I lightly browned the breads and then proceeded to follow as written but with far less time in the oven - just enough to crisp up the parmesan. It turned out beautifully. I'm not sure it would have been so beautifully golden if I had followed the instructions. Next time, I will try adding some roasted garlic to the zucchini, which I think will take it to the next level. I suggest being generous with the red paper flakes and the mint - divine!

review by:
(23 Nov 2014)