Zucchini Bruschetta

For the zucchini bruschetta, cut the tomatoes into small pieces, finely chop the garlic and place in a bowl. Season with the salt, pepper, oil and vinegar and mix in the torn basil.

Sprinkle the feta cheese over the mixture with your hands until crumbly. Leave to stand in the refrigerator for 1-2 hours. Cut the zucchini into slices about 1cm thick and fry briefly in a little oil.

Cover well with the tomato and feta cheese (let the liquid drip off) and bake the zucchini bruschetta for about 5-10 minutes at 180° in the oven.

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