Are you planning a rustic dinner in the garden or on the terrace? During the beautiful season, it often happens, right? And then dishes like rice salads, bruschetta and crostini, sandwiches and savory pies are perfect. Today I am enriching your menu with these delicious zucchini toasts that I am sure will disappear as soon as you bring them to the table. They are delicious, easy to prepare, and really very tasty.
Place them on a nice cutting board, perhaps also accompanied by:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 314.69 (Kcal)
- Carbohydrates 31.31 (g) of which sugars 2.40 (g)
- Proteins 14.45 (g)
- Fat 14.98 (g) of which saturated 2.22 (g)of which unsaturated 3.38 (g)
- Fibers 2.83 (g)
- Sodium 689.98 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 8 zucchini toasts
- 8 slices rustic bread
- 1/4 cup Grana Padano cheese, grated (or Parmesan)
- 2 zucchini (medium)
- 3.5 oz robiola cheese (or fresh spreadable cheese)
- chives (a few stems)
- 1/3 cup Taggiasca olives
- extra virgin olive oil
- salt
- black pepper
Tools
- Oven grill
- Mandoline
- 1 Cast iron griddle
- 1 Tongs
- 1 Small bowl
- Scissors
Preparation of zucchini toasts
These zucchini toasts are delicious especially if the bread is crispy. Therefore, I recommend preparing the various ingredients as indicated in the recipe and assembling the toasts only at the moment of serving. This is because the cheese cream softens the bread, making it lose its crunchiness. I assure you that once you have all the ingredients ready, it only takes a moment to finish the dish.
Trim the zucchini, wash them, pat them dry with kitchen paper, and slice them thinly lengthwise using a mandoline.
Heat a ridged grill pan (or a skillet) well, lightly greased with oil, and grill the zucchini on both sides. Set them aside.
In a small bowl, put the robiola cheese and season it with a generous pinch of salt and a good amount of freshly ground black pepper. Then add the chives, cut with scissors, and mix until you obtain a smooth cream. Set aside.
Place 8 slices of rustic bread on the oven grill, sprinkle them with grated cheese, and toast them under the grill until golden: it will take about 5/7 minutes. Remove them from the oven and set aside.
Spread the slices of bread with the cheese cream.
Then, place the grilled zucchini on top of the cream and drizzle with a little olive oil. Finish with some Taggiasca olives. I placed three on each toast.
Serve the zucchini toasts immediately so they do not lose their crunchiness. Enjoy! Paola
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