Zucchini Crostini Recipe
An easy summer appetizer with toasted baguette slices topped with a quick bruschetta of grated zucchini, Parmesan cheese, garlic, onion, and simple seasonings.
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Servings: 12 servings
Calories: 117kcal
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 kosher salt
- 1/8 teaspoon ground black pepper
- 1/4 cup Parmesan cheese grated
- 12 slices 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
Calories: 117kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 1mg
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