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Zucchini Feta Bruschetta

I make this bruschetta with tomatoes, zucchini, garlic and basil fresh from the garden," says Tootie Ann Webber of East Tawas, Michigan. "I took it to a family get-together, and everybody loved it."
  • Total Time
    Prep: 30 min. + chilling Cook: 15 min.
  • Makes
    3 dozen


  • 1 large tomato, seeded and chopped
  • 1 medium zucchini, finely chopped
  • 4 green onions, thinly sliced
  • 2 tablespoons minced fresh basil
  • 4 to 6 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup crumbled feta cheese
  • 1 loaf (1 pound) unsliced Italian bread
  • 1/4 to 1/3 cup butter, softened


  • In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour.
  • Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.
Nutrition Facts
1 piece: 59 calories, 3g fat (1g saturated fat), 4mg cholesterol, 152mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 2g protein.

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