A typical bruschetta can get boring fast, but adding zucchini provides a fresh change of pace.

Ingredients

* 4 sm. zucchini, scrubbed
* 4 Tbs. olive oil
* 1 garlic clove, minced
* 1 Tbs. chopped parsley
* 1 Tbs. chopped basil
* 1/2 tsp. dried oregano
* salt
* pepper
* 8 slices Italian bread
* 2 oz. Swiss cheese, cut into thin slices

Directions

Trim ends of the zucchini and cut into 1/4-inch slices, 2 inches in length. Pat slices dry. Heat oil in a large skillet over medium heat. Add zucchini and cook, stirring occasionally, until browned. Should take 10 minutes. Stir in garlic, herbs and the salt and pepper. Cook for 2 more minutes. Preheat grill. Toast bread on one side for 2 minutes and then the other side until golden brown. Remove toast but leave grill on. Place toast on a baking sheet. Pile zucchini on the toast and top with cheese. Run crostini under a broiler for 2 minutes or until cheese melts. Serve.

Serves 8.

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