Lunches — By Ben on 06 August 2008
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
Author: 
Recipe type: Lunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • •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)
Instructions
  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!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(20) Readers Comments

  1. Do you think this would still be good without the turkey?

  2. I’ve been pulling about 1 zucchini a day from the garden. I’ve never eaten zucchini like this before, so this would be a great way to switch it up!

  3. Wow, this looks and sounds delicious! :)

  4. This looks so brightly colored, and fresh, and tasty, that I’d gladly eat it for any meal! Yum!

  5. These bruschettas look so summery and satisfying. And I love that word, Calabaza. I am going to say it for the rest of the day.

  6. This looks fantastic! I never thought to use zucchini this way!

  7. Those look great Ben! I can’t believe I missed this post before! I am a big fan of zucchini!

  8. OH those look yummy. I wish I had some zucchinis in the house. I have everything else!

  9. Serâ que me puedes mandar una orden por FedEx??
    Un abrazo culinario (sin malinterpretaciones)

  10. Pingback: Zucchini Bruschettas

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