Zucchini Crostini

Today I made Zucchini Crostini.

I like that it rhymes (I know, so mature), and I love that it is yet another way to enjoy zucchini. When you find yourself making the same food over and over again, you realize it’s one of your favorites. For me that’s zucchini—particularly grated and sautéed zucchini.

I know I’ve talked about it before, and mentioned all the things I like to eat with it (pizza! pasta!). But I’d never considered how perfect it would be spread on crostini and served at a bridal shower or girls’ night. So simple, quick (about 30 minutes to prep), and delicious. It just might end up being one of your favorites, too.

Zucchini Crostini

1 medium zucchini, grated
1 clove garlic, minced (I sometimes use 2)
fresh basil leaves, washed and chopped (4-5 leaves is good)
olive oil
sea salt to taste (optional)
1 baguette
parmesan cheese, thinly sliced

Heat a few tablespoons of olive oil in a pan and add the zucchini, garlic, and basil. Stir over medium heat for about 10 minutes. You may need to drain the liquid from the pan if the zucchini is very juicy, but usually I just keep stirring and the mixture dries a bit as it cooks.

Preheat oven to 350°. Slice the baguette into 3/4 to 1 inch thick slices. Arrange on a cookie sheet and bake for 5 minutes.

Remove from oven, flip each slice, then top with about 1 tablespoon of sautéed zucchini mixture. Top with parmesan slices and return to the oven for 3-5 minutes, just long enough for the cheese to melt.

Garnish with fresh basil leaves and serve. This recipe makes 25-30 crostini.

Try serving with a spoonful of tomato sauce or slices of grape or cherry tomatoes, too. I can confirm that these are also delicious with a salad or in place of garlic bread with pasta dishes. (I tested with both, since I had to eat about a dozen of them to make sure they were good.)

I like zucchini for breakfast, lunch, and dinner, but this really is one of my favorite ways to eat it. What’s yours?