2 tspsalt, plus more to taste
2 clovegarlic cloves, minced
1/4 cbasil, chopped
1/3 calmond slices, finely chopped
1/2 Tbspthyme leaves, chopped
1/3 cgrated parmesan
1 tspfresh lemon juice
1/2 tsplemon zest
4 Tbspextra virgin olive oil, divided
·freshly ground black pepper
1baguette, sliced into 1/4-inch rounds
How to Make Zucchini crostini
- 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.