Zucchini Bruschetta
Anthocyanins belong to a parent class of molecules called flavonoids synthesized via the phenylpropanoid pathway.
Recipe Summary Zucchini Bruschetta
Had a zucchini plant go wild in the garden - found making a bruschetta with zucchini both fun and delicious!Ingredients | Anthocyanin Accumulation In Plants2 tablespoons olive oil1 clove garlic, crushed1 zucchini, cubed1 tomato, cubed and drained1 dash balsamic vinegar½ teaspoon saltground black pepper to taste2 leaves fresh basil, chopped, or more to taste1 small French baguette, thinly sliced½ cup feta cheeseDirectionsHeat oil in a large skillet over medium heat. Add garlic; cook and stir until golden, about 2 minutes. Add zucchini; cook, stirring occasionally, until starting to soften, 5 to 7 minutes.Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.Don't overcook the zucchini.Add as much as 1/4 cup chopped basil. You can add some oregano if you like.The baguette can be either room temperature, warmed, or coated with butter or Parmesan cheese and broiled until golden.Info | Anthocyanin Accumulation In Plantsprep: 15 mins cook: 7 mins additional: 25 mins total: 47 mins Servings: 8 Yield: 8 servings
TAG : Zucchini BruschettaAppetizers and Snacks, Vegetable, Zucchini Appetizer Recipes,
