Mushroom, Tomato and Zucchini Bruschetta Recipe

written by Adam Guthrie

Mushroom, Tomato & Zucchini Bruschetta Recipe

Credit: Adam Guthrie

When you’re cooking for just yourself, it’s great to make sure you have a few easy go-to recipes so you know that with just a little effort you’ll be rewarded with a nutritious and satisfying meal.

Serves: 1



  • 3 mushrooms, thinly sliced
  • Handful broccoli florets
  • ¼ zucchini, thinly sliced
  • ¼ cup cherry tomatoes, halved
  • 1 tsp soy sauce or tamari
  • ¼ avocado, mashed
  • 1 slice fresh sourdough bread, lightly toasted
  • Salt & pepper, to taste
  1. Heat frypan on high heat and add mushrooms and quarter cup of water to pan. Sauté mushrooms for 2–3 mins.
  2. Add broccoli florets, zucchini and some cherry tomatoes then sauté for a few mins in hot pan until all ingredients are softened slightly. Add soy sauce or tamari.
  3. Spread toast with avocado and top with sautéed mushroom mix, remaining tomatoes and sprinkle of salt and pepper to taste.

Discover organic at our Wellbeing Directory

Like what you read? Sign up for a weekly dose of wellness

vegan breakfast eatwell


Adam Guthrie

Adam is a vegan whose passion for food began with a life-threatening illness and continues today in a lifestyle built around healthy cooking and eating. Adam is a qualified chef and wellness coach who specialises in a wholefood, plant-based diet. Adam shares how to prepare delicious, healthy food for health, energy and vitality. He conducts online healthy eating and wellness programs and gives keynote talks, live cooking demonstrations and cooking classes on the subject of healthy eating and living well.