Zucchini, Avocado, and Jalapeño Tartine

zucchini avocado jalapeno tartine
Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
25 mins

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.


  • 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

  • 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


  1. 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.

  2. 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.

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