This is one of those dishes that tastes so good you can’t even believe how easy it is. It works as a lunch, appetizer or as a side with dinner. When my husband saw me grating the zucchini he was a little apprehensive about these. After eating them, I think he ended up enjoying them more than I did. I served them alongside some simply grilled shrimp skewers for a perfect summer dinner. These are fine to be served year round as zucchini is available in most markets throughout the year but around August I am searching for ways to use up all the zucchini the garden is producing. I hope you like them as much as we did!
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Ricotta and Zucchini Crostini
This is one of those dishes that tastes so good you can't even believe how easy it is. It works as a lunch, appetizer or as a side with dinner.
Servings 4
Calories 346
Ingredients
- 1 1/2 cup zucchini grated, 1 medium one should do it
- 1 cup ricotta
- 1 teaspoon mint chopped, a few leaves
- 1 loaf baguette sliced on a bias
- 1 tablespoon coarse sea salt
- 2 tablespoon extra-virgin olive oil
- 2 squash blossoms chopped, optional, I use in the summer when they are plentiful
- salt and pepper to taste
Instructions
- Slice the baguette, if using a grill toss the slices on the grill for a few minutes to toast. If not just put them under a hot broiler for a few minutes to toast up. Make sure not to burn them.
- In a bowl mix the ricotta cheese, zucchini, mint, and salt and pepper to taste. I go a little light on the salt because I like to sprinkle with sea salt at the end.
- Spread the ricotta mixture on the grilled bread. Drizzle with the olive oil, sea salt, and squash blossoms if using.
Nutrition
Calories: 346kcal | Carbohydrates: 35g | Protein: 13g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 2183mg | Potassium: 255mg | Fiber: 2g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 8.6mg | Calcium: 184mg | Iron: 2.3mg
