Real Recipes From Real Home Cooks ®

zucchini crostini

★★★★★ 1
a recipe by
Lucille Hoerle
Summit, NY

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.

★★★★★ 1
serves 12
prep time 20 Min

Ingredients For zucchini crostini

  • 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
  • 1
    baguette, sliced into 1/4-inch rounds

How To Make zucchini crostini

  • 1
    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.
  • 2
    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.
  • 3
    Top each bread slice with a tablespoon or so of the zucchini mixture. Serve and delight in your creation.