Zucchini Bruschetta Food

ZUCCHINI BRUSCHETTA

Steps:

• Heat oil in a large skillet over medium heat. Add garlic; cook and stir until golden, about 2 minutes. Add zucchini; cook, stirring occasionally, until starting to soften, 5 to 7 minutes.
• Remove skillet from heat and stir in tomato, balsamic vinegar, salt, and pepper. Let cool, about 5 minutes. Stir in basil.
• Let zucchini mixture marinate in the refrigerator, 20 minutes to overnight.
• Spread zucchini mixture over baguette slices. Sprinkle feta cheese on top.

ZUCCHINI BRUSCHETTA

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.

LEMONY ZUCCHINI BRUSCHETTA

Steps:

• In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.
• Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil.

ZUCCHINI BRUSCHETTA

Steps:

• Heat olive oil and butter in a frying pan over medium heat. Add zucchini, garlic and onions and stir for 2 to 5 minutes, until just softening. Remove from heat.
• Add basil, cayenne, mayo, and salt and pepper to taste and stir well.
• Preheat broiler.
• Top each baguette slice with 1 1/2 to 2 Tablespoons of zucchini mixture, then add shredded cheese to top.
• Broil until cheese is just bubbly.
• Yield will vary depending on how much topping and cheese is used on each slice of bread.
• Cooking time includes frying time.

ZUCCHINI & EGGPLANT BRUSCHETTA BOATS

Steps:

• Heat greased grill to medium heat.
• Toss tomatoes with 2 Tbsp. dressing.
• Cut zucchini and eggplants lengthwise in half; brush evenly with 2 Tbsp. of the remaining dressing. Grill, cut sides up, 12 min. or until tender, turning and brushing with remaining dressing after 6 min. Turn cut-sides up. Top with cheese; grill 1 min. or until melted. Transfer to platter.
• Add basil to tomato mixture; mix lightly. Spoon over grilled vegetables; cut in half.

ZUCCHINI-RICOTTA SALATA BRUSCHETTA

Steps:

• Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
• Slice a small zucchini into long ribbons with a vegetable peeler. Toss with lemon juice, olive oil and a big pinch of salt. Rub the warm toast rounds with a smashed garlic clove. Top with the zucchini, shaved ricotta salata and fresh pepper; drizzle with any juices from the zucchini.

ZUCCHINI FETA BRUSCHETTA

Steps:

• In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.