Garlic Zucchini Bruschetta | Vegan Recipes | Veganuary

Garlic Zucchini Bruschetta

Asparagusaurus

Garlic courgette

A lovely summer breakfast or light lunch.

  1. Sourdough loaf (1/2 inch thick slices)
  2. 1 Zucchini
  3. 2 Tablespoons of olive oil
  4. 1/2 teaspoon of garlic powder
  5. 1/2 teaspoon of oregano
  6. Salt
  7. Pepper
  8. Chili flakes

  • Place the slices of bread on a very hot griddle pan.
  • While the bread is toasting, thinly slice the zucchini into strips.
  • When the bread has scorch lines on the other side, flip.
  • Mix the olive oil with the garlic powder and the oregano.
  • Remove the toasted bread from the pan, and add the zucchini, after brushing the side that will face down with the olive oil mixture.
  • When the zucchini is cooked, brush the top side with the mixture and flip.
  • When the zucchini is fully cooked, top the toasted bread with it, before garnishing with coarse salt, pepper, and chili flakes.

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