Zucchini Crostini


  • 4 zucchini
  • 1 Tablespoon olive oil
  • 4 cloves minced garlic
  • 1 pinch red chili flakes
  • Zest and juice of 1/2 lemon
  • Coarse salt and freshly ground black pepper
  • 2 tablespoon freshly chopped herbs (parsley and basil pair well)


TRIM the ends of the zucchini and using a vegetable peeler, thinly slice the zucchini lengthwise.  HEAT the olive oil in a large skillet over medium high heat.

SAUTE the zucchini ribbons until lightly golden and wilted, about 3 or 4 minutes.

ADD the garlic and chili flakes, and cook 1 minute longer.

ADD the lemon zest and juice,  and salt and pepper, to taste.

SPRINKLE in the fresh herbs and toss to combine.

SERVE on crostini, diagonal slices of baguette that have been grilled or toasted

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