Zucchini Bruschetta
15 mins
serves 2
serves 2
Golden, caramelised zucchini with lemon and Parmigiano piled on charred ciabatta. Summer on toast.
Very Easy
Ingredients
3 zucchini, cubed
2 tbsp olive oil
Juice of ½ lemon
A few tablespoons grated Parmigiano
Salt and black pepper
2 slices ciabatta or sourdough
Fresh basil leaves
3 zucchini, cubed
2 tbsp olive oil
Juice of ½ lemon
A few tablespoons grated Parmigiano
Salt and black pepper
2 slices ciabatta or sourdough
Fresh basil leaves
Method
Heat the olive oil in a large pan over medium-high heat.
Add the cubed zucchini and sauté for 4–5 minutes, stirring occasionally, until golden, toasty, and lightly caramelized.
Remove from the heat and squeeze over the lemon juice.
Stir through the grated Parmigiano and season with salt and black pepper.
Char the ciabatta or sourdough slices until crisp and smoky at the edges.
Spoon the warm zucchini mixture over the toast.
Finish with fresh basil and extra Parmigiano if you like. Serve immediately while the bread is crisp and the zucchini is warm.
Heat the olive oil in a large pan over medium-high heat.
Add the cubed zucchini and sauté for 4–5 minutes, stirring occasionally, until golden, toasty, and lightly caramelized.
Remove from the heat and squeeze over the lemon juice.
Stir through the grated Parmigiano and season with salt and black pepper.
Char the ciabatta or sourdough slices until crisp and smoky at the edges.
Spoon the warm zucchini mixture over the toast.
Finish with fresh basil and extra Parmigiano if you like. Serve immediately while the bread is crisp and the zucchini is warm.