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Lemony Zucchini Bruschetta

  • servings: 4

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Ingredients

  • 2 medium zucchini, thinly sliced lengthwise using a vegetable peeler or mandoline
  • 1 lemon
  • Coarse salt and ground pepper
  • 4 slices crusty bread, 1/2 inch thick
  • Extra-virgin olive oil, for drizzling
  • 1 or 2 wide shavings Parmesan

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, May 2010

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Reviews (1)

  • lamongillo 26 Jan, 2014

    Easy to make, a delight for your guest, and 'something different' for what
    to make with zucchini besides the boring by-the-book recipes!