Zucchini bruschetta – recipe

paleo friendly, grain free, sugar free, high in vitamin C, high in calcium, and gluten free

Zucchini Bruschetta



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


  1. Preheat oven to 180 degrees celsius.
  2. Wash and cut zucchinis in half. drizzle with olive oil.
  3. 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.
  4. Bake for 20 minutes or until cheese becomes golden.

How simple and delicious is that!?