Zucchini Bruschettas

I am not the biggest fan of summer (not Ohio’s summers, anyway. Mexico City’s summers are something different altogether) But one thing that I LOVE about summers is the fresh produce in the stores and markets. And one of my favorite products has to be zucchini. Calabazas, how they are called in Mexico, are so delicious that I could eat them all year long. In fact, I sometimes get them at my local Mexican store in winter risking being labeled as enemy of the environment for not buying local (kidding, kidding)

Anyway, I got these beautiful zucchinis yesterday thinking I wanted to make stuffed Italian zucchini. But I changed my mind this morning when I was making bread. Why not a zucchini and turkey bruschetta, I thought. So I made small oval bread loaves and had them for lunch. This is how they looked when they came out of the oven:

Zucchini and Turkey Bruschettas
Recipe type: Lunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • •2-3 pieces of bread cut lengthwise (I used my whole-wheat loaves)
  • •2 TBSP olive oil
  • •1 onion chopped
  • •3 garlic cloves minced
  • •1 lb ground turkey
  • •2 large zucchinis diced
  • •1 cup tomatoes diced
  • •1/2 tsp oregano
  • •1 tsp basil
  • •salt and pepper to taste
  • •parmessan cheese, chives, sesame seeds (optional)
  1. Pre-heat oven to 400ºF.
  2. In a large saucepan sautee onion and garlic. Add ground turkey and cook until brown. Season to taste.
  3. Add zucchinis, tomato, oregano basil and cook until zucchini is tender, about 10 minutes.
  4. Arrange bread on a baking sheet, put some of the zucchini on top with cheese, chives and sesame seeds. Sprinkle some olive oil on top.
  5. Bake for 10 minutes.

An easy and delicious recipe for a healthy lunch. If I could, I would include this recipe to my food event I Love Baking. Remember that tomorrow is the deadline to recive the first entries. After that I’ll post a roundup every two weeks. But that’s not all! Very exciting news are coming regarding this event. Stay tuned for more info. I assure you that this will be a lot of fun.

¡Buen provecho!


  • Great lunch idea…strangely enough I’m about to do a stuffed zucchini “mousaka” style. Great presentation Ben!

  • Great way to use zucchini! I like to dice it and saute for omelettes and scrambled eggs, as well as pasta sauces.

  • Oh, what a great idea & I have ground turkey in the freezer & zucchini in the garden…yum!

  • Que rico!! aunque yo las haría sin el pavo… no me gusta muchote el pavo molido…. se me hace un poco fuerte de olor! Pero sin duda se ven deliciosas!!!! 🙂

  • Colorful, delicious, and very healthy! Looks great Ben, but I have to say I’m very impressed you are making your own bread, which looks equally as good!

  • Glad you’ve changed your mind and made these bruschettas. Yummy and satisfying too!
    I hate hot summers although I’m grateful for the fresh produce we get this time of year.

  • Lovely, Ben! I’d probably prefer them without the turkey, though – just the vegetables are my faves!

  • That looks really good! Nice way to use zucchini.

  • YUM! Everybody’s doing zuchs right now and I am CRAVING them. Love the idea of these bruschettas. Especially the chunky aspect of them. Wish I wasn’t so lazy about lunch!

  • That looks like it could be my dinner tonight. I hoping a few zucchini are still hanging out in my refrigerator.

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