Zucchini Bruschetta

My favorite thing about life is probably food. Definitely food. Especially fancy food. Even more, I love when you can make fancy food yourself. And if we’re going to go even further, I REALLY love when said "fancy food” is super easy to make and takes about .5 seconds.

Zucchini Bruschetta
Zucchini Bruschetta

Bruschetta is just so delicious and whenever you make this for your friends, everyone will see how un-basic you are. Because of your refined tastes and skillful culinary talents.

Zucchini Bruschetta

6-8 Campari Tomatoes

1 Zucchini, diced

¼ Cup Purple Onion, finely diced

½ Tablespoon Fresh Basil, minced

½ Tablespoon Fresh Italian Parsley, chopped

2 Tablespoons Extra-Virgin Olive Oil

Salt & Pepper, to taste

Rinse and roughly chop the tomatoes into bite-size pieces. If you cannot find Campari Tomatoes at your local grocery store, Roma Tomatoes will do just fine. Personally, I have recently discovered the magical taste of Campari's and I just want everyone to know.

Combine the rest of the ingredients with the tomatoes. If you do not have access to fresh herbs, about 1 Teaspoon of Italian Seasoning will get you by.


Give your Bruschetta a quick taste test and add more EVOO, Salt & Pepper, if needed.

Chill in the fridge for about an hour and serve with crostini or toast.

However, be sure and grab a bite ASAP because it probably won’t last long. And if you're thinking, "I can probably just get one back of crostini toast because that will be enough." Go ahead and slap yourself for being stupid.

You’re welcome!