Rinse the zucchini, cut the ends into small pieces. Cut the zucchini into thin slices at the beginning, then into very fine cubes, thinly grate the lime peel, squeeze the lime. Finely grate pecorino on a household grater. Pluck basil leaves from stems. Set aside 12 large leaves. Chop the remaining leaves.
Halve unpeeled garlic. Cut tomatoes in half.
Stir lime zest and 2 tbsp juice through with olive oil, salt and pepper. Add pecorino, chopped basil and zucchini cubes. Cut baguette into 12 slices and bake under hot oven broiler until golden brown. Rub the breads with garlic and tomatoes.
Top the baguette slices with a large basil leaf at the beginning, then evenly distribute the zucchini cubes on top. Arrange the bruschette on plates or a platter.
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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