Skip to Content (press ENTER)

Grilled Zucchini Bruschetta Recipe

Back to Blog List Page

As a twist on traditional, this recipe replaces tomatoes with green veggies. We’ve used zucchini, growing in abundance in summer gardens now, and asparagus to add a little crunchy texture. Pair with a dollop of savory goat cheese for a quick grilled summer appetizer or snack.

    8 min
    8 min


  • 1 French baguette, sliced
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 tsp. Italian herb seasoning
  • 1 large zucchini, sliced
  • 1 bunch asparagus
  • 6 oz goat cheese
  • Fresh basil


  1. Combine olive oil, garlic, salt, pepper and Italian seasoning.
  2. Brush zucchini slices and asparagus with mixture, then grill until softened, about 3 minutes per side.
  3. Brush bread with remainder of mixture, then grill until grill marks appear; slice asparagus into pieces.
  4. Place bread slices on a grill-safe cookie sheet, topping with goat cheese, zucchini and asparagus.
  5. Grill with the lid closed about 2 minutes or until goat cheese just softened.
  6. Remove, top with fresh basil and enjoy!