RECIPES / Appetizers

 

A fun summer appetizer when zucchini are abundant.

COOKING REVIEWS
0 REVIEWS
ZUCCHINI BRUSCHETTA
INGREDIENTS

12 slices (½ inch thick) French bread


1 garlic clove, smashed


1 tablespoon plus 2 teaspoons extra virgin olive oil, divided


1 cup whole-milk ricotta, strained


2 tablespoons grated Parmesan


½ teaspoon kosher salt, divided


½ teaspoon freshly ground black pepper, divided


1½ teaspoons fresh mint, thinly sliced, divided


1 small zucchini, about 3 ounces


1 teaspoon fresh lemon juice

Instructions

1. Preheat toaster oven to 375°F. Rub one side of each slice of bread with the garlic and then brush with the tablespoon of olive oil. Bake in oven for about 5 minutes, until golden and crispy.


2. Mix the ricotta together with the Parmesan, ¼ teaspoon of salt, ¼ teaspoon of pepper and 1 teaspoon of mint. Reserve.


3. Assemble the Cuisinart ® PrepExpress™ with the 9mm Shred/Spaghetti Cone and the Angled Feed Tube. Shred the zucchini and toss together with the lemon juice, remaining salt, pepper and mint.


4. Assemble the bruschetta by topping each with 1 tablespoon of the ricotta mixture and then 1 teaspoon of the shredded zucchini.

ADD PHOTO
RECIPE FACTS

Servings: Makes 12 bruschetta

Nutritional information per serving

 

Nutritional information per bruschetta:

 

Calories 156 (33% from fat) • carb. 19g • pro. 7g • fat 6g sat. fat 3g • chol. 12mg • sod. 309mg • calc. 87mg • fiber 1g

 

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
IMAGE DETAIL