Food & Cooking Recipes Appetizers Zucchini, Avocado, and Jalapeño Tartine 5.0 (1) Add your rating & review By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on July 2, 2019 Rate PRINT Share Close Photo: Dana Gallagher Prep Time: 15 mins Total Time: 25 mins Servings: 4 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. Cook Mode (Keep screen awake) 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 ⅓ 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 Directions In a colander, toss zucchini ribbons with 1/2 teaspoon kosher salt. Let stand until glossy and very pliable, about 10 minutes. Pat dry with paper towels to remove excess moisture and salt. Drizzle toasted bread with oil; season with flaky salt and pepper. Divide avocados evenly between toasts; lightly mash with a fork. Top evenly with zucchini ribbons, jalapeño, and cilantro. Drizzle with more oil, season with flaky salt and pepper, and finish with a squeeze of lime. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT