Bruschetta with grilled zucchini

This is a ‘secret’ recipe that my Italian friend shared with me. He loves the combination of zucchini and fennel seeds. This is just another example that you can put anything on a bruschetta and it tastes great!


4 large slices of toasted bread

Olive oil

4 cloves garlic

4 small zucchini

1 tsp. fennel seeds


Ground black pepper

Cooking instructions:

With a sharp knife or a cutting machine cut the zucchini lengthwise into thin slices. Place them on a grill and brown on both sides. Keep the zucchini warm.

Meanwhile, heat about ½ cup of olive oil in a pan, add fennel seeds and sauté just briefly for the seeds to flavor the oil. Remove from heat and set aside.

Place warm bread slices on serving plates. Scatter a few drops of olive oil on top. Then cut garlic cloves in half and rub each toast generously with the garlic. Sprinkle some salt.

Arrange the grilled zucchini on top of the toast then drizzle with the olive oil and fennel. Season with freshly ground black pepper and serve.

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