Zucchini Feta Bruschetta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Toasted bread topped with fresh zucchini, feta, lemon, and herbs. A light, summery appetizer with bright Mediterranean flavors that works well at parties or warm-weather gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 crusty baguette (cut on a diagonal into 1-inch slices)
- ⅓ cup olive oil
- 2 zucchini (sliced paper thin (mandolin))
- 2 Tablespoons olive oil
- 2 teaspoon lemon juice
- 1 teaspoon lemon zest
- 2 Tablespoons minced shallot
- 2 garlic cloves (minced)
- ¼ teaspoon red chili pepper flakes
- ¾ cup crumbled feta cheese
- ¼ cup chopped fresh basil
- salt and pepper, to taste
At a glance
PER SERVING · TIME 21M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 6m
- Sodium
- 1189mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 547mg
- Calcium
- 171mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1189MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.