Zucchini bruschetta – recipe
paleo friendly, grain free, sugar free, high in vitamin C, high in calcium, and gluten free
2-3 long zucchinis
1 cup finely grated parmesan (parmigiano or reggiano are best quality, unpasteurised cheeses)
1 punnet of cherry tomatoes sliced in half
1 bunch of fresh basil, leaves torn into pieces
Drizzle of olive oil
- Preheat oven to 180 degrees celsius.
- Wash and cut zucchinis in half. drizzle with olive oil.
- Scatter some of the cheese over the olive oil so it will stick, then position the halved cherry tomatoes on top, scatter basil on top, and add remaining cheese.
- Bake for 20 minutes or until cheese becomes golden.
How simple and delicious is that!?