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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, 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.

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.

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
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:

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!

Holly signature

More zucchini recipes:

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, vegan parmesan, garlic and onion, and simple seasonings. Perfect for the warmer months as an appetizer or light meal served outdoors.
5 from 13 votes
Print Pin Rate
Course: Appetizer, Lunch
Cuisine: American
Keyword: 30 minutes or less, appetizer, egg free, quick and easy, vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 12 servings
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 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.
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Appetizers, Vegan, Vegetarian Tagged With: appetizer, egg free, vegan, vegetarian

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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

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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