Zucchini Bruschetta

Instructions

1. Preheat your oven to 375°F (190°C). Start by preparing all your ingredients: dice the zucchinis, mince the garlic, and chop the basil. A good mise en place setup will make the cooking process seamless.
2. In a skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic as it can turn bitter.
3. Add the diced zucchinis to the skillet. Stirring occasionally, cook them for about 5-6 minutes or until they start to soften. If you find them sticking, add a splash of water.
4. Season the zucchini with oregano, salt, and pepper. Stir well to ensure the spices are evenly distributed.
5. Add the balsamic vinegar to the skillet and stir it in. Allow the mixture to cook for another 2 minutes, or until the vinegar is absorbed, adding a touch of sweetness and tanginess.
6. Arrange the baguette slices on a baking sheet. Lightly drizzle them with olive oil for additional flavor and to help them crisp up.
7. Place the baking sheet in the preheated oven and toast the baguette slices for about 4-5 minutes or until they are golden brown. Keep an eye on them to prevent burning.
8. Remove the baking sheet from the oven and top each baguette slice with a spoonful of the zucchini mixture.
9. Sprinkle the grated Parmesan cheese generously over the zucchini-topped baguette slices.
10. Place the baking sheet back in the oven and bake for an additional 2-3 minutes, just until the cheese melts.
11. Remove from the oven and let the bruschetta cool for a minute. Just before serving, garnish with fresh basil leaves for a burst of flavor and color.