Bruscetta with Zucchini and Parsley Oil

First cut the tomatoes in half and remove the seeds. Cut the pitted tomatoes into cubes. Peel the onion and garlic and cut into small cubes. Mix tomato cubes with garlic and onion, add salt, pepper and sugar, 1 teaspoon lemon juice and 1-2 tablespoons olive oil, cut zucchini into small cubes, fry in a little oil, season to taste and also add to the mixture. Chill until serving (let it steep a little).

For the parsley oil, remove the stalks of the parsley. Put the leaves with 5 tablespoons of olive oil, 2 teaspoons of lemon juice, salt, pepper and a little sugar in a tall container and puree.

Now cut the ciabatta into slices and roast in a little olive oil. Place the tomato mixture on the roasted slices. Decorate with the parsley oil. Enjoy your meal! = D