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Wednesday, July 1, 2009

Zucchini Crostini

The original name of this recipe loosely translated is “poor man’s zucchini."

The name is totally understandable when you note the inexpensive and few ingredients required to make this dish.

Now is the time to use up one of those huge zucchini you may have on hand since it will cook down considerably. You won’t count the reduction as a waste because the aroma that fills the air while it's cooking is a food experience in itself.

This recipe most likely originated in a small town in southern Italy many years ago and probably was served with a loaf of hearty homemade bread.

Though still keeping true to the original recipe, I serve it with a different twist.
I have also renamed the recipe realizing that it’s time it receives rightful recognition.

Served on top of a slice of grilled Italian bread or French baguette has taken this humble dish to new heights.

Zucchini Crostini

6 medium size zucchini, thinly sliced
3 cloves garlic, finely minced
¼ cup corn oil
approximately 2 teaspoons dry oregano
salt and pepper to taste
ciabatta loaf or baguette
olive oil
  1. Heat oil and finely minced garlic in a large skillet until garlic begins to turn a light golden colour.
  2. Add thinly sliced zucchini, salt, pepper and oregano. Cook over high heat stirring often until it reduces and turns a deep golden colour and all moisture has evaporated.
  3. Diagonally slice a baguette or ciabatta loaf, lightly brush top of each slice with olive oil and grill in a panini press or under the oven broiler until golden.
  4. Place a generous amount of zucchini on top and garnish with parmigiano cheese if desired.

Notes, Tips and Suggestions
  • While preparing this recipe to take a picture for this posting, I took note of the measurements to give a general idea of the quantity of ingredients needed.
  • Again, this is another recipe passed down from my mother and never in written form. I believe we acquired these unwritten recipes by the process of osmosis. We gradually absorbed the recipes by seeing them made countless times, inhaling the wonderful aromas and listening to tales of the old country where my grandmother passed the recipes down to her. Unlike written recipes these can never be misplaced or lost!
  • These crostini make great appetizers or sandwiches. Grilling or toasting the bread makes a notable taste difference.

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