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Roasted Zucchini and Tomato Crostini Recipe

Roasted Zucchini and Tomato Crostini Photo

Is there anything better than fresh tomatoes and zucchini on a mid-summer evening? Okay, ice cream is better but we should really eat dinner and then dessert. I vote for a simple yet flavorsome dinner of fresh roasted zucchini and tomato crostini!

Now I know the weather is all kinds of H-O-T and you’re thinking she wants to roast vegetables, girl has lost her mind. Guys, you know I wouldn’t steer you wrong. First, we’re using our toaster ovens so just a little extra heat in the kitchen, and second, it is sooooo worth it!  

Roasting petite grape tomatoes concentrates and intensifies their flavor, while a bit of heat turns mild zucchini into a delicate lightly golden treat. Combined with olive oil and freshly minced garlic they all transform into a sweet garlicy juicy tender flavor bomb!

Roasted Zucchini and Tomato Crostini Picture

Seriously, you will want to take a spoon to the baking dish and gobble it all up. Especially after you’ve added a giant pop of bright flavor with the zest from a whole lemon.

But by then that amazing roasted veggie aroma will have likely lured another hungry belly to the kitchen. So let’s make this into an actual meal. Starting with crusty whole grain bread slices drizzled with olive oil and toasted to crispy perfection.

Roasted Zucchini and Tomato Crostini Image

Next spread on a layer of something rich and creamy. The hubby prefers a generous helping of tangy goat cheese. I like this crostini with hummus, it’s a great alternative if you’re goat cheese adverse (that’s me) and creates a delicious vegan-friendly option too.

Then just top the toasts with your roasted zucchini and tomatoes along with a sprinkle of fresh herbs. Basil, mint and parsley taste quite nice. But earthy fresh thyme is the perfect complement to all of the other flavors. 

Roasted Zucchini and Tomato Crostini Pic

Okay, now that dinner’s ready let’s talk about that dessert! A Blueberry Lemon Skillet Cookie for Two with a big scoop of vanilla ice cream sounds like the perfect ending to this light summertime meal.  

Roasted Zucchini and Tomato Crostini Photo

Roasted Zucchini and Tomato Crostini Recipe

Brie Norris
Roasted Zucchini and Tomato Crostini is the most versatile dish of the summer. Appetizer, lunch, dinner…you’ll absolutely love this!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Calories 341 kcal


  • 6 Crusty Bread About 1/2 inch thick pieces
  • 4 Olive Oil Divided
  • 1 Zucchini Squash Sliced into half-rounds, about 1 cup
  • 1 Grape Tomatoes
  • 1 Garlic Peeled and finely chopped
  • Salt and Pepper
  • Lemon
  • 2 Goat Cheese At room temp
  • 2 Hummus
  • 1 Fresh Thyme


  • Preheat your toaster oven to 400°F.
  • Place bread slices on a cookie sheet and drizzle with 2 teaspoon of the olive oil. Bake 5 to 8 minutes until lightly browned. Remove toast and set aside but leave toaster oven on.
  • In a baking dish combine the zucchini, tomatoes, garlic, and remaining olive oil. Sprinkle with salt and pepper; stir well to coat all of the vegetables with oil.
  • Roast vegetables for 12 to 16 minutes, stirring halfway through cooking, until the zucchini has softened slightly and most of the tomatoes are starting to burst open.
  • Allow vegetables to cool for about 5 minutes then stir in all of the lemon zest.
  • To assemble the crostini spread each toast with goat cheese or hummus, top with zucchini and tomatoes, sprinkle on fresh thyme and enjoy.


Calories: 341kcalCarbohydrates: 25gProtein: 8gFat: 18gSaturated Fat: 5gSodium: 371mgFiber: 2.5gSugar: 3g
Keyword Appetizers, Baked, Cooking for Couples, Dinners, Easy, Easy Dinners, Lemons, Lunches, Snacks, Summer, Toaster Oven Cooking, Tomatoes, Zucchini
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