Serves: 8
Total Calories: 393

6 large fresh tomatoes cut into bite sized pieces
4 small zucchini peeled and diced (about 3 cups)
3/4 cup chopped red onion
1/4 cup chopped fresh basil
2 cloves garlic minced
salt to taste
black pepper to taste
3/4 cup olive oil
1/2 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1 to 1 3/4 pound Bread Bowl

1. Preheat the oven to 350°F.

2. Place the tomatoes, zucchini, onion, basil, garlic, salt, pepper, and olive oil in a large bowl, and mix well. Set aside.

3. Using the back of a tablespoon, spread the ricotta on the inside of the bread bowl, then add the tomato mixture. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 25 minutes or until the filling is heated.

4. Carefully remove the foil. Sprinkle the top with mozzarella cheese, and place under the broiler for 2 to 3 minutes, or until the cheese melts and is golden brown.

5. Spoon the bruschetta onto individual plates, and serve with pieces of the bread bowl.

Nutritional Facts:

Serves: 8
Total Calories: 393
Calories from Fat: 220

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese