Recipes Summer Favourites

Zucchini Bruschetta

One of my (still not counted) weaknesses are definitely appetizers: and it does not matter if it is antipasti, tapas or meze. It was the time when I studied clothing technology in Mönchengladbach (Germany) that I discovered my love for appetizers. And this happened because of the almost legendary Cafe Trotzdem and its likewise legendary appetizer plate. Even years later when I went for a small students revival tour back to Mönchengladbach together with a friend, the appetizer plate was one of the most important points on our list. And until today I am just fond of all kind of starters. If I go out for dinner, it is always the appetizer chapter which I check first and most of the time it is a selection out of them which will be later cover the table. It does not matter if I am out with the man of my choice or some other friends, I just enjoy it, to sit together in a cozy atmosphere, to talk and to have the opportunity to taste all kinds of different tasty food.

Some antipasti recipes like the Marinated Bell Pepper or the Marinated Zucchini I already introduced on this blog. But I have to admit, that I would have never thought about preparing bruschetta with zucchini if I would not have discoverd the recipe in the book River Cottage Everyday Veg* by Hugh Fearnley-Whittingstall.  Thereby it is so obvious that you can easily add also a lot of other food on your bruschetta instead of tomatoes or (if you are not vegetarian) ham. But anyway, so I had my personal aha-experience just a little later. But because of this I can now recommend the zucchini bruschetta even more. Especially the mix with thyme and mild goat cheese I liked very much, so that this recipe also went directly into my standard-recipes-portfolio.

Zucchini Bruschetta |

Zucchini Bruschetta

Servings 2


  • 2 tbsp olive oil
  • 250 g small zucchini sliced
  • 1 small garlic clove crushed
  • 1 small garlic clove halved
  • salt | pepper
  • 1 dash lemon juice
  • 2 thick slices strong light bread
  • 1-2 branches thyme leaves, picked off
  • 50 g mild crumbly goat cheese
  • olive oil to drizzle over


  • Heat the oil in a large pan over medium heat and cook the zucchini with the crushed garlic and 1 pinch of salt for at least 15 minutes very soft and stirr regularly. The zucchini shall dispense liquid without getting brown.
  • Take the soft zucchini from the heat and mash them with a spoon. Taste with salt and pepper and add the lemon juice. Let the zucchini mixture cool slightly.
  • Toast the bread dry and while it is still hot, rub it slightly with the halved garlic clove. Drizzle with a little oil, add the zucchini mixture, sprinkle with thyme and crumble over the goat cheese. Drizzle again with a little oil and serve immediately.


Adapted from "River Cottage Everyday Veg" by Hugh Fearnley-Whittingstall
Zucchini Bruschetta |

Zucchini Bruschetta |

Zucchini Bruschetta |

* This is an Amazon affiliate link, which means that if you click on the links, I’ll receive a small provision.

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