Best 4 Zucchini Crostini Recipes

ZUCCHINI CROSTINI

Steps:

• Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
• Remove bread from oven.
• Halve garlic, and rub each half onto a slice of bread.
• Slice and chop zucchini and garlic (the same garlic that was used to rub bread), and steam for 15 minutes, or until very tender.
• Transfer to a bowl, and mash well.
• Add ricotta, salt and pepper, and mash well again.
• Spread over bread and bake 15 minutes.
• Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.

ZUCCHINI CROSTINI WITH RICOTTA AND MINT

Steps:

• Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
• Serve on toasted crostini, bruschetta or any crusty bread.
• Use mint for garnish.

CROSTINI WITH ZUCCHINI

Steps:

• ▶ Cut the zucchini in half lengthways and then into 2cm pieces. Heat two tablespoons of olive oil in a thick- bottomed pan. Add the zucchini and fry, stirring to coat them with the oil. Add the sliced garlic, season and stir. ▶ Lower the heat and cook gently for about 10-15 minutes, until the zucchini are slightly browned. Add three tablespoons of hot water and carefully stir, scraping the juices into the zucchini as they cook. ▶ After about five minutes, when the water is absorbed and the zucchini are soft, add the herbs, slightly mashing the mixture with a fork. Check the seasoning. Leave to cool to room temperature, then drizzle with olive oil. ▶ Grill the slices of ciabatta. Rub one side only with the cut garlic clove. Spoon the zucchini mixture over and serve.

ZUCCHINI CROSTINI

Steps:

• 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.