Gluten Free Zucchini Bruschetta

I know it certainly doesn't "look" like the most kid-friendly appetizer, but if you get those little hands helping in the kitchen you maybe surprised at the results.  

None of my children are big tomato eaters, not even the tasty ones from our garden (the tomatoes are tasty, not my kids).  However, when the kids make something on their own, the taste of the food is magically changed into a totally tasty treat.  Amazing!

Zucchini Bruschetta

Roma Tomatoes
Green Onions
Fresh Garlic
Fresh Basil
Mozzarella Cheese


  • Slice Zucchini in half and then slice thinly vertically to make a "base" for your bruschetta.  

  • Lightly coat both sides of the zucchini with oil (we use extra virgin coconut oil, warmed a little).
  • Slice Roma tomatoes as pictured above.  Chop garlic.
  • Prepare mozzarella by slicing or grating (you will see in the picture below that the Bug chose to use her mozzarella sticks).
  • Stack the zucchini on a baking sheet with garlic, tomato, leaf of basil and mozzarella to top.
  • Bake at 400 degrees for 15 - 20 minutes, or until cheese is completely melted and bubbly.
  • Serve immediately as an appetizer or side-dish.
Happy Whole-Food Cooking!
The Joyful Socks Mom 

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