Best 2 Crostini With Zucchini Recipes

Crostini with zucchini is an Italian dish that is both simple to make and packed with flavor. It is commonly served as an appetizer or as a light meal. The key to making crostini with zucchini is ensuring that the zucchini is cooked perfectly so that it is tender and slightly caramelized. The combination of the crispy, toasted bread, creamy burrata cheese, garlicky zucchini, and bright herbs makes this dish truly irresistible. Whether you're preparing it for a special occasion or a casual gathering, crostini with zucchini is sure to delight your taste buds and leave you craving more.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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.

Tips:

Choose fresh, firm zucchini for the best flavor and texture.
Slice the zucchini thinly and evenly so that it cooks evenly.
Don't overcrowd the pan when cooking the zucchini. This will prevent it from cooking evenly.
Cook the zucchini until it is tender but still has a slight bite to it.
Use a variety of herbs and spices to flavor the zucchini. Some good options include basil, oregano, thyme, garlic, and lemon zest.
Serve the crostini immediately after they are made. This will ensure that they are crispy and delicious.

Conclusion:

Crostini with zucchini is a delicious and easy appetizer that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can make a dish that will impress your guests. So next time you're looking for a quick and easy appetizer, give crostini with zucchini a try. You won't be disappointed.