Zucchini Crostini

Toasted baguette slices topped with an easy bruschetta of grated zucchini, Parmesan cheese, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.

5 from 15 votes

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Course: Appetizer, Lunch

Cuisine: American

Keyword: 30 minutes or less, appetizer, egg free, quick and easy, summer, vegan, vegetarian, zucchini

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 117kcal

Author: Holly Gray

Ingredients

2 tablespoons olive oil
1/4 cup yellow onion diced
2 teaspoons garlic minced
2 cups fresh zucchini grated
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup Parmesan cheese grated
12 slices of baguette bread 1/2-inch thick
red pepper flakes optional garnish for serving

Instructions

Set the oven to Broil.
Into a large skillet over medium heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, stirring frequently until tender. Add the garlic and continue cooking for an additional 1 minute.
Add the grated zucchini, lemon zest, salt, and pepper. Toss to combine with the onion mixture. Remove from heat and set aside to cool.
Onto a baking sheet, arrange the baguette slices in an even layer. Set in the oven just long enough to lightly toast the bread.
Spoon the cooled zucchini bruschetta onto each piece of bread. Garnish with red pepper flakes, if using, and serve.

Nutrition

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