Best Zucchini Crostini Recipes

ZUCCHINI CROSTINI

Steps:

• Preheat oven to 450°F..
• In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
• On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
• Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.

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.