Crostini With Zucchini Recipes

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ZUCCHINI CROSTINI WITH RICOTTA AND MINT



Zucchini Crostini With Ricotta and Mint image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 10m

Number Of Ingredients 6

1 pound zucchini
1 cup ricotta
2 tablespoons olive oil
Juice of 1 lemon
Salt and pepper
Toasted crostini, bruschetta or any crusty bread

Steps:

  • Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
  • Serve on toasted crostini, bruschetta or any crusty bread.
  • Use mint for garnish.

ZUCCHINI CROSTINI



Zucchini Crostini image

Categories     Cheese     Tomato     Appetizer     Bake     Vegetarian     Zucchini     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 20 crostini

Number Of Ingredients 9

1 small onion, sliced thin
1/4 cup olive oil
2 medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
2 garlic cloves, minced
6 plum tomatoes, peeled, seeded, and cut into 1/4-inch dice
1 teaspoon fresh thyme leaves, chopped
1/4 cup dry white wine
1 loaf Italian or French bread about 3 1/2 inches in diameter, cut diagonally into 1/2-inch-thick slices (about 20)
10 thin slices provolone cheese (about 1/4 pound), halved

Steps:

  • Preheat oven to 450°F..
  • In a large heavy skillet cook onion in oil over moderate heat, stirring occasionally, until soft. Add zucchini and garlic and cook, stirring, until zucchini is barely tender. Add tomatoes and thyme and cook, stirring occasionally, about 2 minutes. Add wine and salt and pepper to taste and simmer until liquid is reduced by about half, about 4 minutes. Remove skillet from heat and cool mixture.
  • On a baking sheet toast bread in middle of oven until pale golden, about 4 minutes.
  • Mound about 2 tablespoons zucchini mixture on each toast and top with a half slice provolone. Bake crostini in middle of oven until cheese is melted and golden.

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