Grilled Zucchini Topped with Fresh Tomato Basil Bruschetta
For some reason side dishes always seem to be a struggle for me. I can crank out main dishes like nobody’s business, but side dishes are more of a challenge. I guess it’s because when I’m cooking for my family I tend to stick with the veggies and things I KNOW Cason likes … which means it’s asparagus, beets, or cucumbers.
All that to say, if I make anything outside of that I know that Cason is not going to eat it and I’ll need to make him some mac & cheese.
Anybody else in the same boat?
He was never really a fan of vegetables, he’s more of a fruit guy. But I have noticed that if I hide the vegetables somehow or surround them with flavors he loves I’m good to go. I’ve hidden veggies in things like Cauliflower Alfredo Sauce, Thai Chicken Zucchini Noodles with Peanut Sauce, Ground Beef Enchilada Zucchini Boats, or Pesto Chicken Zoodles with Burst Tomatoes.
Bottom line. If he can’t see that it is green, mean, and looking at him … he’s willing to try it.
Balsamic is one of his favorites… which cracks me up. What kinda 4 year old like to dip his finger in balsamic vinegar?
Apparently MY son … and it makes me happy … because I’m a balsamic lover myself!
I knew that if I surrounded the zucchini with balsamic and cheese he’d try it! (muuaahhhhhaaa .. that’s my evil laugh)
Sure enough my mommy powers worked. He gave it a try and liked it!
These Zucchini are grilled just until they are slightly charred. So they are a little tender on the outside but still have a bit of a crunch to them, which I like! 🙂 Then they’re topped with a fresh tomato basil bruschetta that has white balsamic vinegar throughout! I like to use white balsamic vinegar sometimes because it is a little lighter than regular balsamic vinegar … so it’s perfect for the summer!
This Grilled Zucchini with Tomato Basil Bruschetta comes together in less than 15 minutes but totally delivers on flavor! Be sure not to skip on the shaved parmesan, it adds a nice saltiness to the dish! Plus … cheese! Duh!
Happy Monday, I hope you have a wonderful start to your week sweet friends!
Grilled Zucchini topped with fresh Tomato Basil Bruschetta and Parmesan cheese. This ultimate appetizer is perfectly crispy and tender!
- 3 zucchini, sliced in half lengthwise
- 1 tablespoon olive oil
- 1 1/2 cup diced cherry tomatoes
- 1/3 cup fresh basil, chiffon
- 1 garlic clove, minced
- 1 tablespoon white balsamic vinegar
- 1 tablespoon olive oil
- salt to taste
- 1/4 cup shaved parmesan cheese
- Preheat grill to medium high heat.
- Brush the flesh side zucchini with olive oil and season with salt.
- Place zucchini on the grill flesh side down, grill for 4-5 minutes. Flip and grill for another 2 minutes. Remove.
- In a small bowl, mix cherry tomatoes, basil, garlic, white balsamic vinegar, olive oil, and salt to taste. Toss to combine.
- Top each zucchini with tomato basil bruschetta and sprinkle with parmesan cheese.
- Serving Size: 1 1/2 zucchini
- Calories: 131
- Sugar: 5 g
- Sodium: 127 mg
- Fat: 9 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 6 mg
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IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!