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Zucchini Crostini

Prep time
15 mins


Serve this alongside soup or salad or as a garden-fresh appetizer.


2 Tolive oil
1 onion (small, thinly sliced)
2 zucchini (medium)
2 clvgarlic (minced)
6 plum tomatoes (peeled, seeded, and diced)
1 tthyme (fresh, or 1/2 tsp dried)
1⁄4 cwhite wine (dry, or vegetable broth)
1 baguette (sliced into about 20 sliced)
1⁄4 lbprovolone cheese (shredded)


Preheat oven to 450F. Heat oil in large heavy skillet over medium flame. Cook onion,stirring occasionally, until soft. Meanwhile, halve the zucchini lengthwise and slice into 1/4-inch thick half-moons. When onion is soft add zucchini and garlic to the pan and cook, stirring occasionally, until zucchini is just tender. Add tomatoes and thyme and cook about 2 minutes more. Add wine or broth, and salt and pepper to taste and simmer until liquid is reduced by half, about 5 minutes. Remove skillet from heat and allow mixture to cool. Drain any accumulated moisture. Arrange bread slices on baking sheet and toast in preheated oven until very lightly colored, about 4 minutes. Mound about 2 tablespoons of zucchini mixture on each toast and sprinkle with a bit of the cheese. Return to oven until cheese is melted and beginning to brown a bit.


Use larger slices of a rustic bread and serve as an open-faced dinner sandwich.