Mushroom, Zucchini and Fennel Salsa or Bruschetta

Appetizers & Snacks, Gluten-Free, Vegetarian & Vegan
Talk about flexible! This mushroom, zucchini and fennel dish can be served as a salsa, bruschetta or cecina topping, quesadilla filling or a side dish.
Mushroom, Zucchini and Fennel Salsa or Bruschetta


  • 2 cloves garlic, sliced very thin
  • kosher salt
  • 1/4 cup extra-virgin olive oil
  • 3 ounces fennel, diced
  • 10 oz button mushrooms, diced
  • 1/2 pound zucchini, diced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon pesto
  • 3 scallions, sliced in round
  • Fennel fronds (optional)


  1. Sprinkle garlic lightly with salt and allow to sit for ten minutes. Dab it lightly with a paper towel to remove some of the moisture.
  2. Heat olive oil in a medium skillet, over medium heat. Fry garlic for 1 minutes and remove it with a slotted spoon.
  3. Add fennel, mushrooms and zucchini to the pan and season with salt and freshly ground black pepper and cook until the vegetables are cooked about 5-7 minutes.
  4. Add the garlic and balsamic vinegar and continue to cook until it’s absorbed.
  5. Remove heat and add the pesto and scallions. Season to taste and garnish with fennel fronds.
Total time:
Yield: One pint of salsa