You are here: Home > Cuisine > Italian Vegetarian > Italian Breads > Tomato and Zucchini Pesto Bruschetta Tomato and Zucchini Pesto Bruschetta by Tarla Dalal Sliced french bread is topped with a freshly-made basil paste, chopped tomatoes, capsicum, zucchini, and cheese. Try using olive oil in the pesto for a lovely original italian flavor. 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Close 07 Jul 2012 This recipe has been viewed 34862 times 4/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Tomato and Zucchini Pesto Bruschetta recipe - How to make Tomato and Zucchini Pesto Bruschetta Tags Italian StartersItalian BreadsSandwich RecipesBaked SnacksBakedOven Preparation Time: 10 mins Cooking Time: 5 mins Total Time: 15 mins 6Makes 6 bruschettas Show me for bruschettas Ingredients 6 slices , baguette1/4 cup chopped tomatoes1/2 cup chopped red capsicum1/2 cup chopped yellow capsicum1/4 cup chopped zucchini1/4 cup chopped mozzarella cheese salt to tasteTo Be Ground Into A Smooth Pesto Paste1/2 cup basil leaves2 tbsp walnuts (akhrot)2 garlic (lehsun) cloves6 tbsp olive oil salt to tasteOther Ingredients butter for cooking Method MethodCombine the tomatoes, red capsicum, yellow capsicum, zucchini, mozzarella cheese and salt in a bowl to make the topping mixture, divide into 6 equal portions and keep aside.Apply little butter on each french bread slice and cook on a non-stick tava (griddle) till they are light brown in colour from both the sides.Spread little pesto on one side of the bread slice and then 1 portion of the topping.Repeat step 3 to make 5 more bruschettas.Serve immediately. TipsYou can adjust the quantity of oilve oil in the pesto to get a spreading consistency. Nutrient values per bruschettaEnergy183 calProtein2 gCarbohydrates0.8 gFiber0.2 gFat19.1 gCholesterol3.1 mgVitamin A209 mcgVitamin B10 mgVitamin B20 mgVitamin B30.1 mgVitamin C2.6 mgFolic Acid3.4 mcgCalcium39.3 mgIron0.1 mgMagnesium0 mgPhosphorus0 mgSodium98.3 mgPotassium23 mgZinc0.1 mg