Zucchini Crostini

Serving size:
 6 Servings


    • 6
    • plum tomatoes (peeled, seeded, and diced)
    • 2 T
    • olive oil
    • 2 clv
    • garlic (minced)
    • 2
    • zucchini (medium)
    • 1
    • onion (small, thinly sliced)
    • 1 t
    • thyme (fresh, or 1/2 tsp dried)
    • 1⁄4 c
    • white wine (dry, or vegetable broth)
    • 1
    • baguette (sliced into about 20 sliced)
    • 1⁄4 lb
    • provolone cheese (shredded)
15 minutes
Ready in
15 minutes


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


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.