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Zucchini Bruschetta

Zucchini Bruschetta


Serves 8

4 to 6 small zucchini (about 1-1/2 lbs total), scrubbed
4 Tablespoons olive oil
1 clove garlic, minced
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil
1/2 Tablespoon dried oregano
Salt and freshly ground black pepper to taste
8 crostini (thinly sliced French or Italian bread, lightly toasted)


Preheat the oven to 4000 degrees. Cut the zucchini into 2 by 1/4-1/4-inch sticks (about the size of French fries.

In a large skillet over medium heat, heat the oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 10 minutes.

Add the garlic, parsley, basil, oregano and salt and pepper to taste and cook, stirring frequently, for 2 minutes. Remove from the head.

Place the bread on a baking sheet. Pile the zucchini onto the bread and cover with 1 to 2 slices of cheese. Bake until the cheese melts, about 5 minutes. Serve immediately.

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