Recipe: Bill’s Grilled Zucchini Bruschetta.

Recipe created by Bill, a MOBE participant

Bill, who’s tackling everything related to his health with his MOBE Guide, happens to be a culinary professional (see Bill's story). Lucky for us, Bill created a bruschetta recipe that replaces crostini with zucchini—it’s healthier and doesn’t sacrifice any flavor.

Packed with tomatoes and basil, the best flavors of summer, this appetizer is sure to please. Plus, it’s full of vitamin C, important for a healthy immune system, and fiber, important for digestive health.

Ingredients

• 3 medium plum tomatoes, diced
• 2 cloves garlic, minced
• ¼ cup + 1 teaspoon extra virgin olive oil, divided
• 3 tablespoons apple cider vinegar
• 8–10 fresh basil leaves, slivered, plus additional leaves for garnish
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• 2 zucchini, sliced in ¼" rounds
• ¼ white onion, finely diced

For serving:

• Flaky sea salt

Instructions

1. Preheat grill to high heat. Clean and oil grates.
2. Place tomatoes in a medium bowl. Stir in garlic, ¼ cup olive oil, apple cider vinegar, basil, kosher salt, and black pepper. Let sit for at least 10–15 minutes.
3. Brush zucchini slices with the remaining teaspoon of olive oil on both sides. Reduce grill heat to medium. Add zucchini to grill and grill 1–2 minutes on each side. Remove from grill and place onto a serving platter.
4. Top zucchini with bruschetta mixture, then diced onion. Sprinkle with flaky sea salt and garnish with additional basil, if desired. Serve.