Greek Zucchini Bruschetta

  • Photo and Recipe courtesy of <a href='' target='_blank'>The Lawful Kitchen</a>, Sharde
  • Yield: 6-8 servings


  • 1/2 c. feta cheese, crumbled
  • 1/4 c. fresh basil, cut into strips
  • 2 tomatoes diced
  • 2 zucchini sliced
  • 2 tablespoons olive oil
  • 1/2 tsp. pepper
  • 1/4 tsp. salt
  • 1/4 tsp. turmeric


  • Slice zucchini into 1/3- or 1/2-inch thick pieces. Lay flat on baking sheet sprayed with nonstick cooking spray or lined with foil. Drizzle zucchini with 1 tablespoon olive oil and bake in 350&deg; F oven until almost soft. Dice tomatoes and mix with 1 tablespoon olive oil, seasonings, feta cheese and basil. Top zucchini with tomato and feta mixture.