Food & Cooking Recipes Appetizers Zucchini, Avocado, and Jalapeño Tartine Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 2, 2019 Print Rate It 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. Rate it Print