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; 0.333 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

By

Martha Stewart Editors

Updated on July 2, 2019

zucchini avocado jalapeno tartine — 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.