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Grilled Zucchini & Eggplant Bruschetta Recipe made with mezzetta marinara

Zucchini & Eggplant Bruschetta Recipe

Author Stefanie Fauquet


  • Ciabatta loaf
  • Mezzetta Marinara sauce any variety!
  • Grilled eggplant and zucchini
  • Shaved Parmesan cheese
  • Olive Oil


  1. Preheat oven to 350 degrees.
  2. Cut Ciabatta loaf lengthwise and brush with olive oil.
  3. Toast lightly in oven for approx 10 minutes.
  4. Brush toasted bread with Mezzetta Marinara sauce.
  5. Add grilled eggplant and zucchini. (I also added red peppers)
  6. Top with shaved Parmesan cheese.
  7. Return loaf to oven to heat for additional 10 minutes.
  8. Slice and serve immediately.