Zucchini Bruschetta with Pepper Relish
These vegetarian, low carb Zucchini Bruschetta with Pepper Relish are the perfect make ahead party appetizer! Sweet, smoky and bursting with flavor, you'll want to slather this relish on everything!
Servings: 12 servings
Calories: 48kcal
Ingredients
- For Zucchini
- 2 medium to large zucchini sliced ½ inch thick on a diagonal
- 1 Tbsp. canola oil plus 2 Tbsp. for oiling the grill/grill pan
- ¼ tsp. salt
- ¼ tsp. pepper
- For Relish:
- 1 bag Melissa's Organic Vine Sweet Mini Peppers cut into ¼ inch dice
- ¾ cup red onion cut into ¼ inch dice
- ¼ cup minced italian parsley
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. sherry wine vinegar
- 1 tsp. smoked paprika
- ½ tsp. salt
- ¼ tsp. pepper
- ½ cup ricotta or goat cheese softened
Instructions
- For the zucchini - in a medium sized bowl, combine the zucchini, olive oil and salt and pepper. Toss to coat.
- For the relish: In a medium sized bowl, combine all the ingredients and stir to combine. Taste and adjust seasoning. Set aside.
- Pre heat grill or grill pan to medium high. Brush grill or grill pan with 2 Tbsp. canola oil. When grill/grill pan is hot, add zucchini. Cook for 2 minutes and then flip, grilling for another 2 minutes until zucchini is tender but not limp. Remove zucchini to a cutting board (if making ahead, place zucchini on a cooling rack so that moisture can escape).
- Top with a teaspoon or so of softened ricotta or goat cheese. Top with 2 tsp. of the relish and serve!
Notes
The relish recipe will yield more relish than you need. Refrigerate the leftovers for topping grilled chicken, flank steak, tri tip or serve with tossed greens making a simple vinaigrette with additional olive oil and sherry vinegar!
Nutrition
Calories: 48kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 131mg | Potassium: 117mg | Fiber: 0g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 10.5mg | Calcium: 29mg | Iron: 0.3mg