You don't have javascript enabled! Please download Google Chrome! TOMATO PARTY ZUCCHINI BRUSCHETTA - The Wholehearted Cook


Dani VennVeggie

The tomato season is now upon us dazzling taste buds everywhere with pops of heavenly sweetness. There is nothing quite like a vine-ripened tomato bursting in your mouth either on it’s own as a snack or paired with classics like basil and olives. However you choose to celebrate this summer staple, one thing is for sure, keep it simple.

Tomatoes are party starters. They can have fun on their own or can liven up other ingredients. In this recipe, I’ve turned a classic bruschetta on it’s head by replacing the bready part with thickly cut slices of lightly grilled zucchini topped with goat’s curd and the life of the party, tomatoes. When I have don’t have any of my home grown tomatoes on hand, I like to use a mix of Perino & Perino Gold tomatoes for this recipe, as they are intensely sweet and delicious plus the different colours make these canapés look oh so pretty. You can pick these up at Coles.

This recipe is a perfect one to whip out when you have guests pop over for summer drinks, you can grill the zucchini in advance and keep it chilled in the fridge until you’re ready to serve, with a nice glass of vino of course. Simples!


Prep Time: 15 minutes

Cook Time: 10 minutes


3 long, thick and straight zucchinis

250g Perino & Perino gold tomatoes

¼ red onion, finely diced

100g goat’s curd or goat’s cheese

2 tablespoons extra virgin olive oil

2 teaspoons red wine or apple cider vinegar

Salt flakes

Basil leaves, to garnish  (for a special occasion use micro basil.)


First up you need to make your bruschetta base out of the zucchinis. You want to achieve nice thick slices with a flat surface. Start with trimming the ends of your zucchini. Next trim the side of the zucchini a little so to make a nice flat surface and the zucchini doesn’t roll around. Now cut the zucchini into about 1.5cm slices, keeping the slices as straight as possible. Repeat with all remaining zucchini.

Heat a griddle pan or BBQ on high heat, drizzle the zucchini with a little olive oil and sprinkle with salt. Place zucchinis on grill and cook until you have achieved a slight grill mark on one side, then flip over and cook the other side. Make sure not to over cook as you need the zucchinis to be firm so that you can easily pick up your bruschetta! Remove from grill and allow to cool down or chill in the fridge until you are ready to use.

To make your bruschetta topping, dice up your tomatoes and red onion and mix together in a bowl then add in vinegar, olive oil and salt. You can chop up basil and add it in here, or just use leaves for garnish.

When zucchini has cooled down chop into canapé sized pieces, you can make them bite-sized or a little larger. Then place a little goat’s curd or cheese on top and spread over slice and top with a few teaspoons of tomato mix. Garnish with basil leaves and serve. Yummy!

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