Zucchini Crostini ~
Toasted baguette slices topped with an easy bruschetta of freshly 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.
Ingredients for Zucchini Crostini:
- olive oil
- yellow onion
- garlic
- zucchini
- lemon zest
- salt
- ground black pepper
- vegan Parmesan cheese
- baguette – The diameter type of loaf bread is perfect for crostini.
- red pepper flakes – optional garnish for serving
How to make Zucchini Crostini:
Set the oven to Broil.
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.
Add the grated zucchini, lemon zest, salt, and pepper. Toss to combine with the onion mixture. Remove from heat and set aside to cool.
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.
Assemble the crostini. Spoon the cooled zucchini bruschetta onto each piece of bread. Garnish with red pepper flakes, if using, and serve.
Enjoy!
More zucchini recipes:
Late Summer Vegetable and Polenta Torte
Blueberry Zucchini Muffins with Streusel Topping
Zucchini Crostini
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 vegan 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.
Stephanie
I love the idea of Zucchini Bruschetta!! This recipe sounds fabulous, can’t wait to try 😃
nancy
great bite sized for afternoon tea parties