Baked zucchini bruschetta. Fresh summer veggies are hitting the markets and growing rapidly in home gardens. Zucchini's are one of my favorite vegetables. I eat them most often for lunch on hot summer days in Italy.

Combine tomatoes, onion, mozzarella and olive oil. Heat a chargrill pan over medium-high heat. Toss zucchini slices in a bowl with oil and lemon juice. You can have Baked zucchini bruschetta using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Baked zucchini bruschetta

It's 2 each of zucchini.
You need 1/4 cup of parmesan cheese.
Prepare 1/4 cup of gauda cheese(smoked).
Prepare 1/4 cup of shredded mozzarella.
Prepare 1/4 cup of bacon bits.
It's 1/2 each of jalapeno.
It's 1 tbsp of oregano.
It's 1/2 each of tomato diced.

DIRECTIONS Heat olive oil and butter in a frying pan over medium heat. Place zucchini slices on a baking sheet coated with cooking spray. Lightly (very, very lightly) coat the top side with olive oil. In a large bowl, combine the tomato, zucchini, onions, basil and garlic.

Baked zucchini bruschetta instructions

Mix all the cheese, bacon, jalapeno,tomato,oregano in a bowl..
Slice the zucchini in half length wise.
Put the zucchini in a baking pan skin down you can use a pan with a lid as well and cook it on a stove top.
Sprinkle the cheese mixture on top of the zucchini and cook at 400 for 10-15 minutes..
If cooking on stove top cooking time should be similar to baking time. Cook on medium flame..

In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Heat olive oil in a large skillet over high heat. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.