Today I am sharing with you an easy to make recipe – Jamie Oliver’s zucchini and mozzarella bruschetta with lots of the ingredients in season and available at the market! This one would be perfect for summer dinners along with a simple green salad. Delish! 


  • 500g zucchini, halved, sliced on an angle (Summit Organics) 
  • 2 tbs extra virgin olive oil, plus extra to drizzle (Byron Spice Palace) 
  • Juice of ½ a lemon (Jumping Red Ant) 
  • ½ cup mint leaves, chopped, plus extra leaves to serve (Summit Organics) 
  • 4 thick slices mixed seed sourdough (Crabbes Creek Woodfired) 
  • 1 garlic clove, halved (Sylva Lining Organics) 
  • 250g buffalo mozzarella ball, torn (Cheeses Loves You or Nimbin Valley Dairy) 


Step 1: Place zucchini in a bowl and sprinkle with salt. Toss to coat and set aside for 30 minutes to draw out excess liquid. Rinse, then pat dry with paper towel. 

Step 2: Heat oil in a large frypan over medium heat. Add zucchini and season. Cook, stirring occasionally, for 10 minutes or until softened and sweet. Remove from heat, drizzle over lemon juice and extra olive oil, and toss with mint leaves. 

Step 3: Meanwhile, heat a chargrill pan or barbecue to high heat. Grill bread for 2 minutes each side or until charred. Rub hot bread with the cut sides of the garlic. 

Step 4: Divide mozzarella among toast. Top with zucchini mixture and mint to serve. 

*Recipe and photo credit –