Zucchini Crostini is toasted baguette slices topped with a zucchini bruschetta made with onion, garlic, lemon zest, and Parmesan cheese. Serve at your next gathering alongside Sweet Bell Pepper Bruschetta or Baby Heirloom Tomato Bruschetta.
Zucchini Bruschetta on Toast
I like this recipe because grating the zucchini instead of slicing it gives the bruschetta a texture that holds together on the bread without sliding off. It is also a good way to use up zucchini when the garden is ahead of you.
Fun fact: A single crostini is called a crostino. This is something I never knew until today.
Because it’s not practical.
No one cuts off just one slice of bread from their baguette and says, “That seems like it should be enough”.
Anyway. Crostino.
Ingredients for Zucchini Crostini
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Olive Oil – For cooking the onion and garlic.
- Yellow Onion – Diced small so it cooks down quickly and blends into the bruschetta rather than overpowering it.
- Garlic – Added after the onion so it does not burn.
- Zucchini – Grated, not sliced. The grated texture is what makes this bruschetta hold together on the bread. Use the large holes of a box grater.
- Lemon Zest – Adds a brightness that keeps the topping from tasting flat.
- Kosher Salt and Ground Black Pepper – Season to taste.
- Parmesan Cheese – Freshly grated gives the best flavor.
- Baguette – The diameter of a baguette loaf is ideal for crostini. Slice into half-inch rounds.
- Red Pepper Flakes – Optional garnish. Adds a little heat at the end.
Make it Vegan
For a plant-based dish, use dairy-free Parmesan.
How to make Zucchini Crostini
Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 12 | Cuisine: American
STEP ONE: Prep the oven. Set the oven to Broil.
STEP TWO: Cook the aromatics. Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, stirring frequently until tender. Add the garlic and continue cooking for an additional 1 minute.
STEP THREE: Add the grated zucchini, lemon zest, salt, and pepper. Toss to combine with the onion mixture. Remove from heat and set aside to cool.
STEP FOUR: Toast the bread. Onto a baking sheet, arrange the baguette slices in an even layer. Set in the oven just long enough to lightly toast the bread.
STEP FIVE: Assemble the crostini. Spoon the cooled zucchini bruschetta onto each piece of bread. Garnish with red pepper flakes, if using, and serve.
Frequently Asked Questions
Hot or warm zucchini will steam the bread and make it soggy. Letting it cool completely to room temperature before spooning it onto the toasted slices keeps the bread crisp.
Yes. The zucchini bruschetta can be made up to two days in advance and refrigerated. Bring it to room temperature before assembling, and toast the bread just before serving
Yes. A French baguette is the standard choice and the right diameter for a single-bite crostini, but a ciabatta loaf sliced thin also works. Avoid softer sandwich bread, which will not hold up under the topping.
Storage
The zucchini bruschetta topping can be stored separately in an airtight container in the refrigerator for up to three days. Assemble just before serving so the bread stays crisp. Assembled crostini do not store well since the bread softens quickly once topped.
More Zucchini Recipes
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Zucchini Crostini Recipe
Ingredients
- 2 tablespoons olive oil
- 1/4 cup yellow onion diced
- 2 teaspoons garlic minced
- 2 cups fresh zucchini grated
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup Parmesan cheese grated
- 12 slices baguette bread 1/2-inch thick
- red pepper flakes optional garnish for serving
Instructions
- Set the oven to Broil.
- Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, stirring frequently until tender. Add the garlic and continue cooking for an additional 1 minute.
- Add the grated zucchini, lemon zest, salt, and pepper. Toss to combine with the onion mixture. Remove from heat and set aside to cool.
- Onto a baking sheet, arrange the baguette slices in an even layer. Set in the oven just long enough to lightly toast the bread.
- Spoon the cooled zucchini bruschetta onto each piece of bread. Garnish with red pepper flakes, if using, and serve.
Nutrition
This post was updated July 7, 2026.
Stephanie
I love the idea of Zucchini Bruschetta!! This recipe sounds fabulous, can’t wait to try 😃
nancy
great bite sized for afternoon tea parties