Zucchini Bruschetta


         For topping :

  • 1¾ cup zucchini (unpeeled), thickly grated
  • 2 tbsp parsley, chopped
  • ½ tbsp lime juice
  • ¼ tbsp olive oil
  • ¼ tsp garlic, crushed
  • ½ tsp green chilli paste
  • salt and freshly ground black pepper powder to taste
  • ½ tbsp walnuts, chopped and roasted

        For serving :

  • 6 slices of whole wheat bread
  • ¼ cup of low fat cheese and paneer (mixed)


  1. Grate and squeeze the zucchini with hands to remove the excess water.
  2. Combine all the ingredients of topping, except the walnuts, and blend in a mixer to get a smooth paste.
  3. Transfer the paste to a bowl, add the walnuts and mix well.
  4. Just before serving, toast the bread slices in a sandwich griller till they are brown and crispy from both the sides. Cut it into half.
  5. Apply a portion of the spread evenly over each bread slice.
  6. Sprinkle paneer and cheese before serving.

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