There are flavours that instantly evoke summer. The aroma of freshly chopped mint, the brightness of lime, and the delicate taste of shrimp have exactly that effect—they are the essence of this Bruschetta with Zucchini Pesto and Shrimp.

For this new recipe in my Not Your Usual Bruschetta series, I chose to combine light and colourful ingredients, creating a balance between the natural sweetness of zucchini, the savoury flavour of shrimp, and the citrusy notes of the marinade. The smooth, velvety zucchini cream replaces traditional spreads, providing a delicate base that lets the fresh flavours of the sea shine through.

To finish, black sesame seeds add a pleasant crunch and a touch of elegance, making this bruschetta just as perfect for a summer aperitif as it is for a light dinner shared with friends and family.

Because sometimes the scent of a lime is all it takes to feel like you’re already on holiday.

Bruschetta with Zucchini Pesto and Shrimp

31,6 g carbohydrates for 1 bruschetta

Ingredients for 2 bruschettas

• 2 slices of bread** da 50 g ciascuna
• 300 g zucchini
• 125 g peeled and deveined shrimp
• 1 lime
• extra virgin olive oil
• mint
• black sesame seeds
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Method

1. Slice the zucchini and season with salt, pepper, and a drizzle of extra virgin olive oil. Arrange them on a baking tray and roast in a preheated fan oven at 200°C for about 15 minutes.
2. Transfer the cooked zucchini to a blender and process until smooth. Adjust the seasoning and, if needed, add a little extra virgin olive oil to achieve a creamy consistency.
3. Meanwhile, sauté the peeled and deveined shrimp in a non-stick frying pan with a drizzle of olive oil for about 2 minutes. Transfer them to a bowl and marinate with finely chopped mint, salt, pepper, extra virgin olive oil, and the juice of one lime.
4. Toast the bread slices until golden and crisp. Spread the zucchini cream over the toast, top with the marinated shrimp, and finish with a sprinkle of black sesame seeds and a few drops of extra virgin olive oil.

Nutrition Note

Zucchini are naturally high in water and low in calories, making them an excellent choice for summer recipes. Shrimp provide high-quality protein while remaining naturally low in fat, and the combination of lime and mint brings freshness and vibrant flavour without the need for heavy seasonings.