Oven Bake Zucchini Bruschetta
Servings
Prep Time
Cook Time
Ready In
Recipe: #14263
September 12, 2014
Categories: Dinner, Side Dishes, Vegetables, Italian, Budget-Friendly, Quick Meals, Entertaining, Mother's Day, Vegetarian, Zucchini, Kosher Dairy more
"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."
Ingredients
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.
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