Zucchini Boat Bruschetta

Since the weather has decided it is still summertime, I thought I would pull out a little bruschetta.

This is the first time I have ever made bruschetta and honestly, for some reason I thought it would be difficult. Don’t ask.

But this was super easy and there was a great combination of textures between the crispness of the topping, the sweetness of the tomatoes and the crunch of the zucchini.

Also, can we talk about Taylor Swift’s new song Red? I’m obsessed. I cannot WAIT for her new CD. I’m going to be listening to it on Spotify non.stop.

Happy Wednesday, people. Eat your vegetables. I’ve been doing a food log for my Sport’s Nutrition class and I think I’ve been eating less merely because I don’t want to write down every single thing I eat. There might be something behind this. Get someone honest, make them write down all their food, and they will likely lose weight in a few weeks.

Thank goodness I don’t have to record again until Saturday. Phew. Eating without judgment.

Zucchini Boat Bruschetta
Adapted from Fresh 4 Five

1 zucchini
1/2 c grape tomatoes, chopped
1 garlic clove, minced
1/4 tsp dried basil
1/2 tsp olive oil
1/2 tsp balsamic vinegar
1 tbsp sunflower seeds, chopped
1 tbsp pepitas, chopped
1 tsp nutritional yeast
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried parsley
Pinch of garlic powder

1. Preheat oven to 450°F.
2. Combine tomatoes, garlic, dried basil, olive oil and balsamic vinegar. Spread mixture onto pan and roast for 10 minutes.
3. Meanwhile, steam zucchini for 6-7 minutes.
4. Allow zucchini to cool slightly, then cut in half lengthwise. Scrape out insides and place into a bowl. Combine tomato mixture with zucchini mixture and spoon into zucchini boats.
5. Combine pepitas, sunflower seeds, herbs, nutritional yeast and garlic powder. Sprinkle over zucchini boats. Bake for 20 minutes at 350°F.


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