New This Month

Zucchini Bruschetta

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

Photography: Aaron Dyer

Source: Martha Stewart Living, July/August 2015


  • 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


  1. 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.

  2. 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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