Food & Cooking Recipes Appetizers Zucchini, Avocado, and Jalapeño Tartine By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 2, 2019 Print Share Share Tweet Pin Email 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. 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. Print