Zucchini Bruschetta

• July 24, 2012  |
• by Kirstin Uhrenholdt

It’s hot! So here is a quick recipe for Zucchini Bruschetta (simple zucchini on toast) that is more an idea than a recipe. An idea to inspire you to make something fresh and quick, a dinner that can be eaten on the porch swing.

To Make

Slice a couple of zucchini, or any summer squash will do. Get your skillet real hot, add a little olive oil, then the squash. Add a little chopped garlic. Don’t stir the pan too often, you want the vegetables to get a little color.

Meanwhile slice some nice bread, drizzle with olive oil, put on a baking sheet and toast under the broiler until golden.

Toss the zucchini with lemon zest, lemon juice, salt and pepper until it is very tasty.

Pile the squash on the toast, sprinkle with Parmesan cheese and stick back under the broiler until hot and the cheese is starting to melt. Top with fresh herbs if that makes you as happy as it makes me.

Serve with a salad and promise to run under the sprinkler after dinner.