Zucchini Bruschetta

Name: Zucchini Bruschetta
Ingredients: 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

Recipe photo courtesy of Aaron Dyer

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

Source: Martha Stewart Living, July/August 2015

Ingredients

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

Directions

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.