Grilled Zucchini Bruschetta


Units Scale
  • 1 large baguette
  • 1 garlic clove, peeled
  • 1/2 cup extra virgin olive oil
  • 16 oz whole milk ricotta
  • Zest from one lemon
  • 1 tbsp fresh tarragon, minced
  • 5 large zucchinis, sliced horizontally into 1/2 inch thick pieces
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp kosher salt


  1. Slice baguette into one-inch-thick pieces on the diagonal, leave on a baking sheet overnight, or at least one hour to harden.
  2. Turn the grill to medium heat.
  3. Brush the baguette with olive oil and place on the grill for one to two minutes or until lightly browned. While the bread is still warm, rub with the whole garlic clove.
  4. Brush the zucchini with the remaining olive oil and sprinkle with salt, dried oregano, and thyme.
  5. Grill until charred, a couple of minutes.
  6. Meanwhile, whip the ricotta in a blender for two to three minutes or until fluffy and smooth.
  7. Add in the lemon zest and tarragon and whip for another 30 seconds.
  8. To serve, smooth a dollop of ricotta on a slice of baguette and top with grilled zucchini.

Keywords: grilled, zucchini, bruschetta