Zucchini, Avocado, and Jalapeño Tartine

Name: Zucchini, Avocado, and Jalapeño Tartine
Prep time: 15 min
Total time: 25 min
Ingredients: 2 small zucchini (10 ounces total), peeled lengthwise into very thin ribbons; Kosher salt; 2 avocados, halved, pitted, peeled, and thinly sliced crosswise; 1 jalapeño (ribs and seeds removed for less heat, if desired), thinly sliced; 1/3 cup coarsely chopped fresh cilantro; 1 lime, halved; 1 loaf ciabatta, split and toasted; Extra-virgin olive oil, for drizzling; Flaky sea salt, such as Jacobsen, and freshly ground pepper

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This tartine takes avocado toast to the next level. Tender zucchini ribbons, top the rich, buttery toasts along with a touch of jalapeño and cilantro. It's a fresh appetizer or fabulous lunch.

Martha Stewart Living, July/August 2019

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Zucchini, Avocado, and Jalapeño Tartine

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