Zucchini Bruschetta/ Halloween “Frankenstein Fingers”


To close out Veggie Month on ThePoshDish, here’s the third recipe! And because it’s also Halloween, why not use it as a healthy treat for a party –kids and kids-at-heart will be equally happy to taste it.  Sure, it’s not candy but it’s the most fun way to avoid a sugar rush. Not to mention, an excellent bread-free alternative to bruschetta for any occasion to come.


2 medium zucchinis

2 tomatoes

2 tbsp olive oil


1 green onion

½ cup goat cheese

3 tbsp Parmesan


  1. Preheat the oven to 375 degrees Fahrenheit
  2. Wash and cut the zucchinis in half, horizontally
  3. Wash and dice your tomatoes, basil, and onions
  4.  In a small bowl, mix the tomatoes, with the olive oil, green onions, and
  5. Place spoonfuls of the mix onto the zucchini halves.
  6. Crumble the goat cheese and Parmesan cheese on top.
  7. Bake in the oven for approximately 45 minutes, and enjoy!

So whether you savour them as a Halloween treat or an everyday snack, keep this recipe on the ready for a bread-free alternative to bruschetta.

Style is served!

Fresh Zucchini Fettuccine


Because I’m not one for dishes that are loaded with tons of sauce and extra dressings, I had to whip something up to suit my taste. The result? This savory, yet light zucchini pasta that can be served hot or cold. Helloooo left-over lunch! A bit of olive oil, garlic, salt, pepper, and slices of zucchini is all it takes to make this one happen. It’s simple, refreshingly tasty, and just as easy to put together! These are the ingredients you’ll need:

3 cloves of garlic

3 tablespoons of olive oil

1 package of fresh fettucine

2 zucchinis

salt & fresh ground pepper to taste


To start, finely chop the cloves of garlic and crush them with the knife to activate the flavour. Cut your zucchinis into 4 quarters, and slice each of those into thin slivers.  Since the prep work is done, it’s time to let your pasta boil (it should take 3-4 minutes). Now, multitasking is a must here.

While this is going on, take a deep pan, place it over medium heat and pour the 3 tbsp of olive oil into it, adding the garlic. Then add the zucchini, stirring frequently. The pasta should be done and drained in a strainer of all water by now, so toss it into the pan and give it a stir. Add salt and pepper to taste, and a handful of fresh, copped basil. Mmm, smell that? It’s a lot like spring.

Style is served!