Comida Kraft
Recipe Box

Zucchini & Eggplant Bruschetta Boats

4.3
(3) 2 Reviews
Prep Time
30
min.
Total Time
30
min.
Servings

8 servings

We'd love to know who first looked at zucchini and eggplant and thought of boats. Regardless, they sure are tasty vessels for this bruschetta dish.

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What You Need

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Make It

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  • Heat greased grill to medium heat.
  • Toss tomatoes with 2 Tbsp. dressing.
  • Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.
  • Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.
* Made with quality cheeses crafted in the USA.

Gluten Aware

This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.

Food Facts

Chinese eggplants are often labeled as either Asian or Japanese eggplants. Look for these thin long eggplants in larger supermarkets.

Substitute

Prepare using only red cherry tomatoes.

Servings

  • 8 servings

Healthy Living

  • Good source of calcium
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 2 Fat

Nutrition Bonus

The trio of tomatoes brightens up this unique side dish that uses vegetables instead of bread as the base for the bruschetta. And as a bonus, the shredded cheese is a good source of calcium.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 11g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 310mg
Carbohydrate 6g
Dietary fiber 2g
Sugars 3g
Protein 6g
   
Vitamin A 8 %DV
Vitamin C 10 %DV
Calcium 20 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • kpayne01 |

    What a lovely recipe. I did not have eggplant so I only used the zucchini. For the topping I diced red bell pepper, tomato and minced onion with basil. Delish! What a versatile, colorful and simple recipe.

  • mema1957 |

    very good. a refreshing change from the usual grilled veggies. awesome idea.

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