Oven Bake Zucchini Bruschetta Recipe

Name: Oven Bake Zucchini Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g crusty bread, sliced; 4 zucchini; 3 eggs; 200 ml heavy cream; 2 tablespoons of fresh mint, chopped; 2 tablespoons fresh parsley, chopped; 1 garlic clove; 1 teaspoon red pepper flakes; 4 tablespoons olive oil; salt; pepper

Servings: persons

300 g crusty bread, sliced
4 zucchini
3 eggs
200 ml heavy cream
2 tablespoons of fresh mint, chopped
2 tablespoons fresh parsley, chopped
1 garlic clove
1 teaspoon red pepper flakes
4 tablespoons olive oil
salt
pepper

1
Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.
2
After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.
3
Beat the eggs in a bowl with a whisk, add the cream, a pinch of salt and freshly ground pepper and dip the slices of bread, one by one.
4
Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.
5
Continue layering until you run out the ingredients.
6
Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.
7
Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 300 g crusty bread, sliced, 4 zucchini, 3 eggs, 200 ml heavy cream, and more.

Yes, Oven Bake Zucchini Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oven Bake Zucchini Bruschetta

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