Best 3 Zucchini Avocado And Jalapeño Tartine Recipes

**Zucchini, Avocado, and Jalapeño Tartine: A Delightful Fusion of Flavors**

Welcome to a culinary adventure that combines the vibrant flavors of zucchini, creamy avocado, and a hint of spicy jalapeño. Our zucchini avocado and jalapeño tartine is a delectable appetizer or light lunch that showcases the freshness of summer produce. This recipe is not only easy to make but also a visual masterpiece that will impress your guests. Get ready to tantalize your taste buds with a symphony of flavors and textures in every bite.
So join us on this delightful journey as we explore the world of zucchini, avocado, and jalapeño tartines. Let's dive into the culinary adventure and create a dish that celebrates the beauty of seasonal ingredients.

Here are our top 3 tried and tested recipes!

ZUCCHINI, AVOCADO, AND JALAPEñO TARTINE

Zucchini, Avocado, and Jalapeño Tartine image

This tartine takes avocado toast to the next level. Tender zucchini ribbons, top the rich, buttery toasts along with a touch of jalapeño and cilantro. It's a fresh appetizer or fabulous lunch.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Number Of Ingredients 9

Ingredients

2 small zucchini (10 ounces total), peeled lengthwise into very thin ribbons
Kosher salt
2 avocados, halved, pitted, peeled, and thinly sliced crosswise
1 jalapeño (ribs and seeds removed for less heat, if desired), thinly sliced
1/3 cup coarsely chopped fresh cilantro
1 lime, halved
1 loaf ciabatta, split and toasted
Extra-virgin olive oil, for drizzling
Flaky sea salt, such as Jacobsen, and freshly ground pepper

Steps:

In a colander, toss zucchini ribbons with 1/2 teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt.
Drizzle toasted bread with oil; season with flaky salt and pepper. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime.

TOMATO, ZUCCHINI AND AVOCADO SALAD

Tomato, Zucchini and Avocado Salad image

Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings, side dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 medium zucchini
Salt to taste
5 medium tomatoes, finely chopped
1 or 2 jalapeño or serrano peppers, seeded if desired and finely chopped
1/4 to 1/2 cup chopped cilantro, to taste
1 Haas avocado, ripe but not too soft, cut into tiny dice
3 tablespoons freshly squeezed lemon or lime juice
2 tablespoons extra virgin olive oil
Boston lettuce or romaine lettuce leaves for serving

Steps:

Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams

MEXICAN ZUCCHINI CASSEROLE

Mexican Zucchini Casserole image

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

Steps:

In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

Tips:

For the best flavor, use ripe avocados and zucchini.
If you don't have jalapeños, you can use a different type of chili pepper, such as serrano or cayenne.
If you don't have a mandoline slicer, you can use a sharp knife to thinly slice the zucchini.
Be careful not to overcook the zucchini, as it should still have a slight crunch.
You can add other toppings to the tartines, such as crumbled feta cheese, chopped nuts, or a drizzle of olive oil.

Conclusion:

These zucchini, avocado, and jalapeño tartines are a delicious and healthy snack or meal. They're easy to make and can be customized to your liking. The creamy avocado and spicy jalapeños complement each other perfectly, and the zucchini adds a refreshing crunch. These tartines are sure to be a hit at your next party or get-together.