Zucchini Bruschetta from Barbie Hahn

Zucchini Bruschetta recipe
2 Small zucchini, preferably one green and one yellow, finely diced (2 cups)
1/2 cup diced red onion
1/2 cup diced tomato, seeded
1/3 cup chopped basil
1 clove garlic chopped
2 tablespoons olive oil
1 Tablespoon red wine vinegar
2 teaspoons Sicilian Herb seasoning from Cherry Orchard Foods
1/2 cup  shredded parmesan cheese.
Salt and pepper to taste
Heat oil in large sautee pan to medium high heat.  Pat zucchini dry of any excess moisture, we want to quickly brown the zucchini before it has a chance to get to soft.  Add zucchini to pan and let brown for one minute, then turn to brown other side.  Add sundried tomato seasoning and garlic.  If zucchini seems to dry to accept the seasoning add a little more oil. Remove from pan and let come to room temperature.
Once zucchini is cooled add the red wine vinegar,  onion, tomato, basil, salt,pepper and parmesan cheese.
Serve on grilled slices of rustic bread from Shadeau Bread.