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    Grilled Zucchini Bruschetta Recipe

    As a twist on traditional, this recipe replaces tomatoes with green veggies. We’ve used zucchini, growing in abundance in summer gardens now, and asparagus to add a little crunchy texture. Pair with a dollop of savory goat cheese for a quick grilled summer appetizer or snack.


    Serves: 6-8



    • 1 French baguette, sliced
    • 1/3 cup olive oil
    • 3 cloves garlic, minced
    • ¼ tsp. salt
    • ¼ tsp. pepper
    • 2 tsp. Italian herb seasoning
    • 1 large zucchini, sliced
    • 1 bunch asparagus
    • 6 oz goat cheese
    • Fresh basil



    1. Combine olive oil, garlic, salt, pepper and Italian seasoning.
    2. Brush zucchini slices and asparagus with mixture, then grill until softened, about 3 minutes per side.
    3. Brush bread with remainder of mixture, then grill until grill marks appear; slice asparagus into pieces.
    4. Place bread slices on a grill-safe cookie sheet, topping with goat cheese, zucchini and asparagus.
    5. Grill with the lid closed about 2 minutes or until goat cheese just softened.
    6. Remove, top with fresh basil and enjoy!