Zucchini crostini

Lucille Hoerle


I found this on the internet because I was looking for ways to use up some of the many zucchinis from my garden. It is garlicy and delicious and it is similar to a pesto.

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20 Min


1 lb
2 tsp
salt, plus more to taste
2 clove
garlic cloves, minced
1/4 c
basil, chopped
1/3 c
almond slices, finely chopped
1/2 Tbsp
thyme leaves, chopped
1/3 c
grated parmesan
1 tsp
fresh lemon juice
1/2 tsp
lemon zest
4 Tbsp
extra virgin olive oil, divided
freshly ground black pepper
baguette, sliced into 1/4-inch rounds

Directions Step-By-Step

Coarsely grate zucchini.

Spread zucchini out over a clean dish towel (one you might not mind losing). Sprinkle 2 teaspoons salt evenly over zucchini. Walk away for 5 minutes.

Pack the zucchini in the middle of the towel, and squeeze it over the kitchen sink until most of the moisture is gone (and there will be a surprising amount of moisture).

In a medium mixing bowl, combine strained zucchini, garlic, basil, almonds, thyme, Parmesan, lemon juice, lemon zest, and 3 tablespoons of olive oil. Stir thoroughly to combine. Salt and pepper to taste. (Go easy on the salt; you might not need it at all.) Refrigerate for one hour.
When zucchini mixture is just about ready, pre-heat your broiler. Arrange bread slices on baking sheet and brush with remaining 1 tablespoon of olive oil. Broil until bread is slightly browned. (This will be quick.
Top each bread slice with a tablespoon or so of the zucchini mixture. Serve and delight in your creation.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #and, #zucchini, #tried, #True