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Gallery Zucchini Bruschetta Recipe Summary Servings: 8
Ingredients Ingredient Checklist 4 ciabatta or rustic rolls, sliced in half crosswise 3 cloves garlic, peeled 3 tablespoons extra-virgin olive oil 4 zucchini, cut into 1/4-inch dice Salt and freshly ground pepper 1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons nonpareil capers 2 teaspoons freshly squeezed lemon juice
Gallery Zucchini Bruschetta
Recipe Summary Servings: 8
Gallery
Zucchini Bruschetta
Zucchini Bruschetta
Zucchini Bruschetta
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 4 ciabatta or rustic rolls, sliced in half crosswise 3 cloves garlic, peeled 3 tablespoons extra-virgin olive oil 4 zucchini, cut into 1/4-inch dice Salt and freshly ground pepper 1 tablespoon coarsely chopped fresh tarragon, plus sprigs for garnish 1 tablespoon chopped fresh flat-leaf parsley 2 tablespoons nonpareil capers 2 teaspoons freshly squeezed lemon juice
Directions
Grill or toast roll halves until golden. Rub each side with garlic, and set aside.
Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Zucchini Bruschetta
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Zucchini Bruschetta
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
