A squash twist on a tomato classic, this bruschetta uses ciabatta or rustic rolls and is flavored with tarragon.

Martha Stewart Living, March 2001

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grill or toast roll halves until golden. Rub each side with garlic, and set aside.

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  • Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.

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