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Home » Meals » Appetizers » Zucchini Crostini

Zucchini Crostini

April 14, 20212 Comments

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Zucchini Crostini ~ Toasted baguette with an easy bruschetta of grated zucchini, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors. via @thiswifecooks

Zucchini Crostini ~

Toasted baguette slices topped with an easy bruschetta of freshly grated zucchini, Parmesan cheese, garlic and onion, and simple seasonings.

Perfect for the warmer months as an appetizer or light meal served outdoors.

Zucchini Crostini ~ Toasted baguette with an easy bruschetta of grated zucchini, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.

Fun fact: A single crostini is called a crostino. This is something I never knew until today.

Because it’s not practical.

No one cuts off just one slice of bread from their baguette and says, “That seems like it should be enough”.

Anyway. Crostino.

Zucchini Crostini ~ Toasted baguette with an easy bruschetta of grated zucchini, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.

Table of Contents

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  • Ingredients for Zucchini Crostini:
  • How to make Zucchini Crostini:
  • More Zucchini Recipes You’ll Love!
  • Zucchini Crostini
    • Ingredients
    • Instructions
    • Nutrition

Ingredients for Zucchini Crostini:

  • olive oil
  • yellow onion
  • garlic
  • zucchini
  • lemon zest
  • salt
  • ground black pepper
  • Parmesan cheese – I use Violife dairy-free Parmesan.
  • baguette – The diameter type of loaf bread is perfect for crostini.
  • red pepper flakes – optional garnish for serving
Zucchini Crostini ~ Toasted baguette with an easy bruschetta of grated zucchini, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.

How to make Zucchini Crostini:

STEP ONE: Set the oven to Broil.

STEP TWO: Cook the aromatics. 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.

STEP THREE: Add the grated zucchini, lemon zest, salt, and pepper. Toss to combine with the onion mixture. Remove from heat and set aside to cool.

STEP FOUR: Toast the bread. Onto a baking sheet, arrange the baguette slices in an even layer. Set in the oven just long enough to lightly toast the bread.

STEP FIVE: Assemble the crostini. Spoon the cooled zucchini bruschetta onto each piece of bread. Garnish with red pepper flakes, if using, and serve.

Enjoy!

Holly signature

More Zucchini Recipes You’ll Love!

  • Vegan Pasta Ratatouille
  • Late Summer Vegetable and Polenta Torte
  • Blueberry Zucchini Muffins with Streusel Topping
Zucchini Crostini ~ Toasted baguette with an easy bruschetta of grated zucchini, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.

Zucchini Crostini ~ Toasted baguette with an easy bruschetta of grated zucchini, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.

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
Print Pin Rate
Course: Appetizer, Lunch
Cuisine: American
Keyword: 30 minutes or less, appetizer, egg free, quick and easy, summer, vegan, vegetarian, zucchini
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 12 servings
Calories: 117kcal
Author: Holly Gray
Prevent your screen from going dark

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

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
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Appetizers, Vegan, Vegetarian Tagged With: appetizer, egg free, vegan, vegetarian

Previous Post: « Vegan Feta Cheese
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Reader Interactions

Comments

  1. Stephanie

    April 3, 2022 at 2:02 pm

    5 stars
    I love the idea of Zucchini Bruschetta!! This recipe sounds fabulous, can’t wait to try 😃

    Reply
  2. nancy

    April 4, 2022 at 10:37 pm

    5 stars
    great bite sized for afternoon tea parties

    Reply
5 from 15 votes (13 ratings without comment)

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