Healthy & Delicious: Zucchini Crostini
Healthy & Delicious: Zucchini Crostini is a Mediterranean recipe that serves 25. For 25 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 67 calories, 2g of protein, and 4g of fat per serving. If you have almond, thyme leaves, black pepper, and a few other ingredients on hand, you can make it. 43 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Serious Eats. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Healthy & Delicious: Quinoan and Grilled Zucchini, Healthy & Delicious: Grilled Zucchini with Quinoa Stuffing, and Healthy & Delicious: Zucchini Carpaccio with Fetan and Pine Nuts.
Servings: 25
Ingredients:
1/3 cup almond slices, finely chopped
1 baguette, sliced into 1/4-inch rounds
1/4 cup basil, chopped
Freshly ground black pepper
4 tablespoons extra virgin olive oil, divided
1 teaspoon fresh lemon juice
1/2 teaspoon lemon zest
1/3 cup grated Parmesan
2 teaspoons salt, plus more to taste
1/2 tablespoon thyme leaves, chopped
3 small zucchini (about 1 pound)
Equipment:
kitchen towels
mixing bowl
baking sheet
broiler
Cooking instruction summary:
Procedures 1 Coarsely grate zucchini. 2 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. 3 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). 4 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. 5 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.) 6 Top each bread slice with a tablespoon or so of the zucchini mixture. Serve and delight in your creation.
Step by step:
1. 1
2. Coarsely grate zucchini.
3. 2
4. 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.
5. 3
6. 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).
7. 4
8. 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.
9. 5
10. 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.)
11. 6
12. Top each bread slice with a tablespoon or so of the zucchini mixture.
13. Serve and delight in your creation.
Nutrition Information:
covered percent of daily need
