Zucchini Bruschetta with Balsamic Drizzle:

I have had a very successful year with my zucchini plant in the backyard.  It just keeps producing more zucchinis!  I have had a couple grow to be monsters and I have been thinking of what I could do with them.  I decided to make them the base for some appetizer bruschetta.  Although I only used about 1/4 of one zucchini they were delicious and a great healthy alternative to using a traditional baguette for bruschetta. 

Zucchini Bruschetta with Balsamic Drizzle:Ingredients:
- Zucchini (big is better in this case)
- 3 tomato's (I used 3 colours)
- fresh basil
- Olive oil
- Salt and pepper to taste
-1/4 cup sweet onion chopped (optional)
- Fresh Parmesan (optional)
- Balsamic reduction(optional)

Step #1: Slice zucchini in 1/2 inch slices (these are instead of the baguette so you want them thick enough that they will hold the toppings).  Season with olive oil and salt and pepper.  Set Aside and preheat BBQ. 

Step#2 Chop tomato, basil and onion (optional) and add to a bowl with a splash of olive oil and salt and pepper to taste. 

Step #3: Grill on BBQ on both side on medium for Approximately 3 minutes each side (until grill marks).  Set aside

Step#4 Line a baking sheet with parchment for easy clean up.  Place the grilled zucchini slices on the baking sheet. 

Step#5  Spoon the tomato mixture on the zucchini slices.  

 

Step #5  Grate cheese on top of the tomato mixture and broil for approximately 2-4 minutes or until brown.

Step #5 Remove with a flipper onto a plate. Garnish with more fresh Parmesan (if desired) basil and drizzle with balsamic.