Zucchini Bruschetta


  1. Preheat oven to 425°.
  2. Place zucchini on a paper towel and season with ¼ teaspoon salt. Allow to sit
    5 minutes. Flip the zucchini over and repeat.
  3. Pat zucchini dry. Dredge each piece in flour, then egg, and finally bread crumbs. Lay breaded zucchini on a baking sheet coated with cooking spray. Spray the tops of the zucchini with cooking spray and bake for 15 minutes.
  4. Combine tomatoes, onion, mozzarella and olive oil. Season with salt and pepper, to taste. Allow to marinate for 15 minutes.
  5. Allow zucchini to cool on a wire rack. Add basil to tomato mixture. Top each piece of zucchini with 1 teaspoon of tomato mixture. Serve immediately.

Recipe Courtesy of Chef Stacey,
ALDI Test Kitchen


3 zucchini, sliced into ¼-inch rounds

½ teaspoon Stonemill Essentials Iodized Salt, divided, plus additional to taste

½ cup Baker's Corner All Purpose Flour

1 Goldhen Large Egg, lightly beaten

1 cup Chef's Cupboard Italian Style Bread Crumbs

Carlini Cooking Spray

1 cup quartered cherry tomatoes

¼ cup diced red onion

½ cup Priano Fresh Mozzarella, diced

2 tablespoons Carlini
100% Pure Olive Oil

Stonemill Essentials Ground Black Pepper, to taste

2 tablespoons chopped fresh basil

Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes