What if bruschetta was not just about tomatoes? I started making it with grilled zucchini last summer and have not gone back. Slice two medium zucchini lengthwise about 1.5 cm (1/2 inch) thick, brush with 60 ml (1/4 cup) of extra virgin olive oil, and season with salt and pepper. Grill for 3 to 4 minutes per side until tender with visible grill marks. Meanwhile, grill slices of crusty bread and rub them with cut garlic cloves.
Spread ricotta cheese on each grilled bread slice, layer on the zucchini, and finish with chopped fresh basil and grated Parmesan cheese. The remaining 2 tablespoons of olive oil go over the top. The ricotta is mild enough to let the grilled zucchini flavor come through, and the garlic-rubbed bread gives each bite a base layer of heat.
Tips for Better Bruschetta
Slice the zucchini lengthwise for easier grilling
Lengthwise slices lie flat on the grate and do not fall through. Rounds are harder to manage and cook unevenly because the thin edges char before the thick centers soften.
Aim for uniform thickness, about 1.5 cm (1/2 inch). This ensures all slices finish grilling at the same time. Thinner slices go limp, thicker ones stay raw in the middle.
Rub the bread with garlic while it is hot
Grill the bread slices for 1 to 2 minutes per side until toasted, then immediately rub the cut side of a garlic clove across the surface. The rough, toasted bread acts like a grater.
Hot bread absorbs the garlic oils. Cold bread just gets a faint smear. The timing matters. Rub the garlic within 30 seconds of pulling the bread off the grill.
Grilled Zucchini Bruschetta
Total Time: 20 minutes
Yield: Serves 6
Diet: Vegetarian
Description
Grilled Zucchini Bruschetta is a wonderful summertime dish with fresh vegetables and toasty bread, perfect for kicking off a summer barbecue.
Ingredients
Units
- 2 medium zucchini or summer squash (sliced 1/2 inch thick, lengthwise)
- 1/4 cup plus 2 tablespoons extra virgin olive oil (divided)
- salt and pepper to taste
- 1 loaf of crusty bread (sliced)
- 2 cloves garlic (peeled and halved)
- 1/2 cup ricotta cheese
- 1/4 cup fresh basil leaves (chopped)
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the grill to medium-high heat.
- Brush the zucchini slices with 1/4 cup of olive oil and season with salt and pepper.
- Grill the zucchini for about 3-4 minutes on each side until tender and grill marks appear.
- Brush the bread slices with the remaining olive oil and grill for 1-2 minutes on each side until toasted.
- Rub the grilled bread with the cut side of the garlic.
- Spread ricotta cheese on each slice of bread.
- Top with grilled zucchini slices, fresh basil, and a sprinkle of Parmesan cheese.
- Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Category: Appetizer
Method: Grilling
Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bruschetta
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 9
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
Frequently Asked Questions
Can I use summer squash instead?
Yes. Yellow summer squash grills identically to zucchini. The flavor is slightly sweeter but the texture and cooking time are the same.
What type of ricotta works best?
Whole-milk ricotta has the creamiest texture and richest flavor. Low-fat ricotta is grainier. If you can find fresh ricotta at a deli counter, it is noticeably better than the tub variety.
Can I make this as an appetizer for a crowd?
This scales well. Grill the zucchini and bread in batches, spread the ricotta, and assemble just before serving. Assembled bruschetta gets soggy if it sits too long. Five minutes from grill to table is ideal.
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