I love bruschetta. I have made it myself and eaten it in many restaurants but my father definitely makes it best. Chopped tomatoes, onions, garlic and olive oil, marinated for several hours to let the flavours blend, slightly warmed and served on perfectly toasted bread. Yum. It’s never quite as good when I make it, but still a favourite.
So last week when the kitchen was overflowing with tomatoes it seemed like a good thing to make. But I also had a lot of zucchini to eat up. So I decided that instead of using bread, I would make the tomato topping and stuff it in the zukes with a little goat cheese and bake it in the oven. Simple, quick, and a good way to make use of the garden produce.
Technically, by the Italian definition, this dish can no longer be referred to as bruschetta, because by my understanding the word refers to grilled bread with garlic and olive oil, and can include a number of different toppings. However, in North America, the term is often used to indicate the tomato topping, whether or not it is currently residing on toast. So, my recipe title makes sense to me, but if you are a stickler for proper language use feel free to call it Tomato-Garlic-Onion-Basil-and-Cheese stuffed Zucchini, or whatever variation you find suitable.
Enough semantics, on to the food!
Start with a nice fresh tomato, or a few handfuls of grape tomatoes. Cut into small pieces and place into a glass bowl.
Finely chop a small onion (I used red, but any onion will do, even green onions) and add it to the bowl. Mince as much garlic as you like (I used one, very large clove for lots of garlicky flavour). Drizzle with olive oil, season with salt and pepper and add some chopped basil leaves. Set aside.