The weather yesterday here was AMAZING. 78 degrees, sunny with a light breeze. I knew however that by the weekend, the temp would be dropping and the clouds would be moving in for a couple days of chilly rain, so I took advantage. I made Paleo vegetarian bruschetta with grilled zucchini!
Make your topping first, so it has time to marinate a little. The only ingredient I didn’t list in the photo above is a few splashes of white wine vinegar. It’s probably unnecessary, but I sometimes do unnecessary things. Did you know that I currently have SEVEN different kinds of vinegar in my house? Like I said, unnecessary.
Next, cut your zucchini like this. I used five small zucchinis. If you have a mandoline in order to get nice uniform slices, please send it to me. I need more clutter in my kitchen like I need a loaf of bread (lame paleo joke!), but they sound like a pretty cool tool.
Either my griller man should have paid more attention or I should have cut the slices thicker, because some of our zucchini ended up a little bit too well done. Probably a combination of the two.
I know it’s bad, but I kind of like the taste of burnt things. Anyways, all you have to do now is spoon your bruschetta topping onto the grilled zucchini slices. I enjoyed it kind of raw and fresh like that, but you can also stick your topped zucchini under the broiler for a couple of minutes to soften the onion, melt the Parmesan, and warm everything up.