Zucchini Ricotta Salata Bruschetta Recipes

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ZUCCHINI BRUSCHETTA



Zucchini Bruschetta image

A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 9

4 ciabatta or rustic rolls, sliced in half crosswise
3 cloves garlic, peeled
3 tablespoons extra-virgin olive oil
4 zucchini, cut into 1/4-inch dice
Salt and freshly ground pepper
1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons nonpareil capers
2 teaspoons freshly squeezed lemon juice

Steps:

  • Grill or toast roll halves until golden. Rub each side with garlic, and set aside.
  • Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.

ZUCCHINI BRUSCHETTA



Zucchini Bruschetta image

Salting the zucchini before cooking it draws out water, eliminating sogginess.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

2 medium zucchini
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup minced shallot
1/4 teaspoon red-pepper flakes
Toasted baguette slices
Extra-virgin olive oil, for serving

Steps:

  • Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes. Squeeze out excess moisture with your hands.
  • Melt butter in a large skillet over medium-high. Add shallot; cook 1 minute. Add zucchini; cook until tender and golden, 5 minutes. Stir in red-pepper flakes; season with salt and pepper. Serve atop baguette slices, drizzled with olive oil.

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