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zucchini crostini

zucchini marcona crostini

Before I made this light and easy appetizer for the Friday the 13th Dinner Party, I’d made it the Wednesday before as part of my “Summer Entertaining” cooking class menu at Les Gourmettes Cooking School.

I loved the bright colors and freshness of it then and I loved it on the appetizer table for the dinner party just as much. It has no special powers or meaning in the “lucky/unlucky” aspect of the party, but it was a popular dish, none the less.

zucchini basil almond crostini

Zucchini-Basil Crostini

  • 1 sourdough baguette, cut into 1/2-inch slices
  • Olive oil
  • 1 pound zucchini, washed and dried well
  • 2 teaspoons salt
  • 2 garlic cloves, peeled and minced
  • 1/2 cup chiffonade basil
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/4 cup olive oil
  • 2/3 cup Marcona almonds, toasted and finely chopped
  • Salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees.

Brush each slice of baguette with olive oil on both sides and toast for about 5 minutes on one side, turn the bread and toast for about 4 minutes more on the second side, or until golden brown. Let cool.

shred zucchini

Using a box grater, coarsely grate the zucchini. Place the shredded zucchini in the center of a clean kitchen towel and sprinkle with the 2 teaspoons of salt.

wrap in kitchen towel

Let sit for 5 minutes and then wrap the towel up and squeeze the towel to remove excess moisture from the zucchini.

squeeze out liquid

Repeat until as much liquid as possible has been released; then transfer the zucchini to a medium bowl.

Add the garlic, basil, thyme, Parmesan, lemon zest, lemon juice and the olive oil to the bowl; toss to combine.

hold back almonds

If you are planning to serve within the hour, add the almonds and stir to combine. If not, hold back on adding the almonds until 60 minutes before serving.

Once almonds have been added, season to taste with salt and pepper and refrigerate for an hour.

zucchini basil crostini

Either place the zucchini-basil mixture in a bowl and set on a platter with the toasted bread and let guests serve themselves or top each slice of bread with about 3 tablespoons of the zucchini-basil mixture and serve immediately.

Makes about 20


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5 comments

1 Marissa { 05.19.16 at 7:41 AM }

Yum! This sounds delicious!

2 Tram Mai { 05.19.16 at 8:34 AM }

This was SOOOO DELICIOUS!!!! Zucchini is always a staple in our fridge, so what a great way to dish it up as an appetizer!!! I will definitely be making this!!! Question- instead of grating it with a box grater, could I use a food processor with a shredder blade?

3 Linda Hopkins { 05.19.16 at 9:40 AM }

Yes, Tram, you most certainly can! But if you’re making a single batch, it may not be worth getting the machine dirty for. One pound of medium size squash is only 2 zucchini. xoxo

4 Tram Mai { 05.19.16 at 9:55 AM }

Ok, good to know! I don’t mind washing- 10 seconds of grating is worth it to me!!! 😉

5 Linda Hopkins { 05.19.16 at 9:56 AM }

I suppose so, especially for a busy working mom with adorable twins! Kisses to Z&Z. xoxo

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