zucchini toasts

09.07.10

If you don’t have a garden or you haven’t visited the farmers market recently you may not realize that we are currently in peak zucchini season. Those who grow it at home are probably already sick of it, wondering what to do with those pounds and pounds of zucchini. Since my pathetic patio “garden” is barely supplying me with the herbs I need and deserve, I’m still so ready for zucchini.

These zucchini toasts take summers bounty beyond the usual sauteed, grilled or baked. Shredded zucchini, combined with cheese and broiled make for an interesting and healthy twist on the typical grilled cheese. Any cheese that melts will work – it’s a great way to use up those cheese “ends” in your fridge. Gruyere or provolone would be especially tasty.

Zucchini Toasts - 2 servings

  • 1 large zucchini, shredded
  • 2 oz cheese of choice (I used goat cheese)
  • 2 slices bread (I used Rye)

After you shred the zucchini, sprinkle a bit of salt on it and let it sit for at least 30 minutes.

Turn on broiler to high.

Squeeze all of the excess water out of the zucchini and set aside.

Stir cheese into zucchini mixture and divide between slices of bread.

Broil for about 4-5 minutes, until cheese is bubbly and golden brown.

15 Comments ( Reply )

  1. Estela @ Weekly Bite
    Sep 07, 2010 @ 8:13 am

    Yum! I have so much zucchini so this recipe is perfect!!

    Reply

  2. Angela
    Sep 07, 2010 @ 9:36 am

    I just got back from a vacation in the Caribbean and I’ve been craving veggies. Love this use of zucchini! It’s perfect for a quick lunch.

    Reply

  3. Mo@MommyRD
    Sep 07, 2010 @ 10:08 am

    I would love to have the problem of having an over abundance of zucchini!

    I made your watermelon cubes with feta cream over the weekend. They were a hit!

    Reply

  4. Dana
    Sep 07, 2010 @ 12:14 pm

    Oh yum… this is right up my alley! I will be trying this out soon!

    Reply

  5. Katie@Cozydelicious
    Sep 07, 2010 @ 12:18 pm

    Yum! This looks like perfect summer food. Maybe even dinner tonight!

    Reply

  6. Tori
    Sep 07, 2010 @ 2:38 pm

    Which size of zuchinni do you use? If you use a big one – do you remove the seeds??

    Reply

    • Emily
      Sep 07, 2010 @ 8:57 pm

      It was a medium sized one, it didn’t have too many seeds in it so I didn’t need to remove them. If it has a lot of seeds, I would remove them.

      Reply

  7. Faith @ lovelyascharged
    Sep 07, 2010 @ 7:20 pm

    Oooh, like a zucchini bruschetta! This looks fabeesh!

    Reply

  8. kate
    Sep 07, 2010 @ 7:46 pm

    i feel your garden pain! everytime i’d get something to the point where it was just about ready to eat, a freaking squirrle would come by and snatch it. grrrrrr!

    Reply

  9. lynn @ the actor's diet
    Sep 07, 2010 @ 8:06 pm

    YUM! i wish i had zucchini or zucchini planting friends around!

    Reply

  10. Lindsay @ Pinch of Yum
    Sep 07, 2010 @ 9:02 pm

    I love how sophisticated yet easy all your recipes are! Keep em coming! :)

    Reply

  11. Kristi Rimkus
    Sep 08, 2010 @ 9:18 am

    I wish I could say we have an abundance of zucchini this year. Seattle hasn’t had the best of weather. My garden is a bit lacking, so I relish the zucchini I have. I love the simplicity. This is a perfect appetizer with a glass of wine.

    Reply

  12. Jamie Walker
    Sep 13, 2010 @ 12:59 am

    Mmmm, what a great idea! I have so much squash from the Farmer’s Market. I’ll definitely give this a try….

    Reply

  13. Holly
    Sep 14, 2010 @ 12:54 pm

    FABULOUS idea!

    cheese + zucchini – does it get any better?

    Reply

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