zucchini crostini
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.
prep time
20 Min
cook time
method
---
yield
12 serving(s)
Ingredients
- 1 pound zucchini
- 2 teaspoons salt, plus more to taste
- 2 cloves garlic cloves, minced
- 1/4 cup basil, chopped
- 1/3 cup almond slices, finely chopped
- 1/2 tablespoon thyme leaves, chopped
- 1/3 cup grated parmesan
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon lemon zest
- 4 tablespoons extra virgin olive oil, divided
- - freshly ground black pepper
- 1 - baguette, sliced into 1/4-inch rounds
How To Make zucchini crostini
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Step 1Coarsely 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.
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Step 2When 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.
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Step 3Top each bread slice with a tablespoon or so of the zucchini mixture. Serve and delight in your creation.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Tag:
#Healthy
Category:
Vegetable Appetizers
Keyword:
#and
Keyword:
#zucchini
Keyword:
#tried
Keyword:
#True
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