ZUCCHINI FETA BRUSHETTA

By joanmarie

Ingredients

• 1 large tomato, seeded and chopped
• 1 medium zucchini, finely chopped
• 4 green onions, thinly sliced
• 2 tablespoons minced fresh basil
• 4 to 6 garlic cloves, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup crumbled feta cheese
• 1 loaf (1 pound) unsliced Italian bread
• 1/4 to 1/3 cup butter, softened

Preparation

Step 1

•In a large bowl, combine the tomato, zucchini, onions, basil and
garlic. In a small bowl, whisk the lemon juice, oil, salt and
pepper. Pour over tomato mixture and toss to coat. Stir in cheese.
Cover and refrigerate for at least 1 hour.
•Cut bread into 18 slices; spread butter on both sides. In a large
skillet or griddle, toast bread on both sides or until lightly
browned. Cut each slice in half; use a slotted spoon to top each
with tomato mixture. Yield: 3 dozen.
Nutritional Facts: 1 serving (1 piece) equals 59 calories,

Nutritional Facts: 3 g fat (1 g saturated fat), 4 mg cholesterol, 152 mg sodium, 7 g carbohydrate, 1 g fiber, 2 g protein.