Zucchini Bruschetta with Canadian Swiss Cheese

In a skillet over medium-high heat, melt butter and cook zucchini, garlic and onions for 2 to 3 minutes. Remove from heat, add basil and cayenne, and salt and pepper to taste.

Preheat broiler. Top each bread slice with about 1 tbsp (15 mL) of zucchini mixture. Cover with cheese and broil until golden.

Serve hot or cold with apetizer or with a salad as a first course.

Weekend Version
Grilled Zucchini with Canadian Swiss Cheese
Cut zucchini into rounds 1 inch (2.5 cm) thick. Scoop out a hollow in each round, using the zucchini thus removed instead of the diced zucchini in the recipe above. Prepare as above, adding 3 tbsp (45 mL) chopped sun-dried tomatoes to zucchini mixture.

Brush each round with more melted butter and grill on the barbecue. Fill hollows with zucchini/tomato mixture, top with cheese, and continue grilling until it is melted.

Variations:
Make bigger Zucchini Bruschetta with Canadian Swiss Cheese to serve 4 to 6 people by using a crusty loaf of Italian or French-style bread about 4 inches (10 cm) wide.

For a change of taste, replace Canadian Swiss with Provolone, Mozzarella, Cheddar, Gouda, etc.