Zucchini and Feta Crostini

By PattiB

Ingredients

• 3 zucchini
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 pinch chile flakes
• 1 lemon, zested, finely grated
• 1 3/4 ounces feta, crumbled
• 10-12 basil leaves, finely torn
• Salt and ground black pepper, to taste
• 24 crostini or 16 bruschetta

Details

Servings 4
Cooking time 25mins
Adapted from today.com

Preparation

Step 1

Preparation

To make the topping, coarsely grate the zucchini onto a clean tea towel, pull up the sides, twist and squeeze tightly over a sink or bowl to remove liquid. Heat the olive oil in a large frying pan and add zucchini, garlic, chile flakes and lemon zest. Stir-fry over a medium heat until zucchini has softened without browning (about 5 minutes).

Remove from heat and allow to cool for 5 minutes. Mix in feta and the basil leaves and season to taste. To serve, spoon onto crostini or bruschetta bases.

TIP:

This is an easy and affordable snack or finger food when zucchini are in season. To make crostini, cut slices from a country loaf, brush with olive oil and bake at 325°F until crisp. If making ahead of time, prepare the crostini and the topping separately and assemble at the last minute to ensure the crostini are served crisp.