Fresh summer veggies are hitting the markets and growing rapidly in home gardens. Zucchini’s are one of my favorite vegetables. I eat them most often for lunch on hot summer days in Italy. In Italy the small light green zucchini (known in the United Sates as Mexican variety) are so sweet and mild. They are so versatile from cakes, breads, zoodles (those are against Italian food religion-sorry), on the grill, and more. One evening I was making a simple bruschetta to pair with a loaf of artisan bread I baked that afternoon. I looked in the fridge and noticed three lonely zucchini that I needed to use ASAP. So naturally, I married two of my favorites: zucchini and fresh tomato bruschetta! This dish turns out so pretty, light, and summery. It is the perfect side dish for any meal. It can also stand alone tossed in pasta or eaten on top of fresh artisan bread. Either way, make sure to soak up all the yummy juices with crusty bread. It’s a must, you can trust me on that.

Made with Amore,


Quick dinnerBaked Zucchini with Bruschetta topping

Prep Time:  15   Cook Time:  30  Total Time:  45  Yield: 4-6


3 medium zucchini cut into 1/4 inch rounds

1/2 cup grated Parmeggiano Reggiano cheese or other parmesan variety

Bruschetta topping:

1 dry pint grape tomatoes (any variety) diced in quarter pieces

4 tablespoons good quality olive oil

1 tablespoons good quality balsamic vinegar

1 tsp salt (additional salt for sprinkling zucchini)

1 tablespoon dry or fresh basil

1 tablespoon dry or fresh oregano

2 cloves crushed and chopped garlic


  1. Spray a medium size oven safe baking dish with cooking spray
  2. Mix all the bruschetta ingredients in a bowl and set aside for 15 minutes
  3. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt
  4. Pour bruschetta topping on zucchini then sprinkle cheese over the top
  5. Bake at 400 degrees F for 25-30 until the zucchini is fork tender and the cheese slightly brown and bubbly. If you notice it starts browning too quickly, tent with foil.
Baked zucchini with bruschetta topping, arugula salad, artisan bread, and dry Italian Salami
Best baked Zucchini with the cheesy browned topping

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