Photo: Tomato and Basil Zucchini Bruschetta

Tomato and Basil Zucchini Bruschetta

This delicious bruschetta uses zucchini slices for a healthy alternative to bread. It can be eaten as a side dish or as a meal on its own!

4-5 Servings

Updated: Mon, 05/13/2019 - 8:59pm


  • 2 whole zucchinis
  • 2 cloves garlic, minced and divided
  • 6 Tablespoons olive oil, divided
  • Salt and pepper, to taste
  • Tomato Sauce
    • 4 whole tomatoes, diced
    • 2 shallots, chopped
    • 1 Tablespoon ginger, grated
    • 1 pinch sugar
    • ¼ cup fresh basil leaves, chopped
  • 1 cup shredded vegan mozzarella, optional



  1. Preheat oven to 350°.
  2. Diagonally slice the zucchini into ¼” thick slices.
  3. In a large bowl, combine half of the minced garlic with 4 Tablespoons of olive oil, salt, and pepper to taste.
  4. Gently toss sliced zucchini in olive oil mixture until well coated.
  5. Line a baking sheet with parchment paper. Place zucchini slices onto lined baking sheet.
  6. Mix tomato sauce ingredients in a large mixing bowl. Season with salt and pepper to taste.
  7. With a slotted spoon, scoop tomato mixture on top of zucchini slices. Sprinkle vegan mozzarella shreds on top, if desired.
  8. Bake in oven for 20-25 minutes or until vegan mozzarella is melted and zucchini slices have slightly softened.
  9. Remove from oven and let cool. Enjoy!