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Summer Squash & Zucchini Bruschetta

by Michele Pesula Kuegler | June 29th, 2011 | Appetizers, Recipes, Tapas Monday, Vegetarian
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Although I am not a vegetarian, I am a huge fan of produce.  Some of my favorite meals are based around fruits and vegetables.  So, this time of year is quite exciting for me.  After a long winter and spring with almost no freshly picked produce, it is a delight to visit our local farm stands.  This past weekend I was pleased to find five different types of lettuce, radishes, peas, and much more.  My husband and I purchased a variety of veggies to use in our meals for the next few days.

Two summer favorites of ours are summer squash and zucchini.  As these squash don’t keep well via freezing or canning, we plan on consuming a good amount during the summer to balance the lack for the rest of the year.  While they are delicious with a little grilling or roasting, I wanted to turn them into something more special for this past Tapas Monday.

Having also picked up a bunch of garlic scapes (the flavorful stems of this plant), I wanted to incorporate them into the dish.  Mulling the ingredient list, I decided that turning the squash into a bruschetta would be the most playful and tasty option.  Although it was both fun and delicious, it also was quite simple:  a little chopping, a little blending, and a little roasting.  It doesn’t get too much easier than that.

To keep this dish light after a weekend of indulgence, I serve the bruschetta atop crisped flatbread.  However, it also would work well on crostini.

Summer Squash & Zucchini Bruschetta


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Ingredients
  1. 1 medium zucchini*
  2. 1 medium summer squash*
  3. 4 garlic scapes
  4. 1 Tb. olive oil
  5. salt & pepper
  6. parmesan cheese
  7. balsamic vinegar
Instructions
  1. Preheat oven to 400.
  2. Dice squash and zucchini, and place on rimmed baking sheet.
  3. Cut scapes into 2-inch pieces and place in a blender or food processor.
  4. Purée until finely diced.
  5. Sprinkle scapes on squash.  Drizzle olive oil over squash, and toss to coat.
  6. Season with salt and pepper as desired.
  7. Bake for 15 minutes.Toss veggies and bake for an additional 15 minutes.
  8. Grate parmesan cheese over squash.
  9. Transfer to a serving bowl, and sprinkle with balsamic vinegar.
  10. Serve warm, or refrigerate for an hour or more to serve cold.
Notes
  1. *Two summer squash or two zucchinis can be used if preferred.  I used one of each for aesthetic purposes.
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3 Comments
  1. Mike Van says:

    Wonderful recipee, I am vegetarian and I adore vegetables and fruit! I used a little more garlic and it was really great!

  2. I love zucchini of all kinds – flowers or vegetable, cooked or raw…doesn’t really matter. The best summer time vegetable!

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