Ingredients
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1 medium Zucchini
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60 g Vegan Cheese
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6 Cherry Tomatoes
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4 tbsp Rice oil
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100 g Tomato Sauce
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12 Olives
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1 tsp Oregano
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1 tsp Fenugreek
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1 tsp Honey garlic
Directions
I find the bruschettas decorated with delicacies very appetizing and sweet. Unfortunately, I can’t eat them because they are not gluten free. But that didn’t stop me from thinking of another option to please myself. 🙂 That’s how I came up with these sweet zucchini bruschettas. I am often left with a single shy zucchini in the fridge and it turned out to be perfect for this recipe. Creating and cooking a dish is quite reassuring to me. It is a time of concentration, creativity and enjoyment of the achieved results.
They are ideal as an appetizer or as a side dish. I used homemade tomato juice, which I pre-thickened on the stove.
Let’s enjoy! Let’s cook together!
Steps
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1
Done
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Peel and cut zucchini into slices. |
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2
Done
|
Spread them side by side on a pre-prepared baking tray. Grease with rice oil. |
|
3
Done
|
Bake in a preheated oven for 20 minutes at 180°C degrees. |
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4
Done
|
Meanwhile, grate the vegan cheese and set it aside. |
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5
Done
|
Wash and chop the cherry tomatoes and olives. |
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6
Done
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When the zucchini are ready, decorate with tomato sauce by using spoon. |
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7
Done
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Spread the vegan cheese over each slice of zucchini. |
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8
Done
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Finally, garnish with cherry tomatoes and olives. Season with spices. If you do not have honey garlic, add salt. When I use honey garlic, I do not add extra salt, because there is salt in the honey garlic. |
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9
Done
|
Bake in a preheated oven for 20 minutes at 180°C degrees. |
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10
Done
|
Enjoy these little bites! |
