At your next shindig, why not trade in your boring chips and salsa for a tasty appetizer that’s ready in no time? Made with fresh vegetables and baked warm in your oven, this zucchini crostini is a healthy way to satisfy your guests’ empty bellies without forcing them to indulge in empty calories.
At your next shindig, why not trade in your boring chips and salsa for a tasty appetizer that’s ready in no time? Made with fresh vegetables and baked warm in your oven, this zucchini crostini is a healthy way to satisfy your guests’ empty bellies without forcing them to indulge in empty calories.
This recipe should be the first course of any Italian dinner. It’s a crispy, crunchy, savory snack that will please your pallet whether you’re a vegan or a carnivore! Not to mention, zucchini is rich with essential B-vitamins and chock-full of potassium, both of which are good for your blood pressure, proper brain functioning and neuron growth. And what college student couldn’t use a little boost in brain power?
Ingredients
3 zucchini
1/2 small yellow onion
1 French baguette
1 clove garlic
2 large tomatoes
1 can artichoke hearts
6 fresh basil leaves (or 3 tbsp. dried)
5 tbsp. olive oil
salt
fresh ground black pepper
Preheat oven to 325 degrees. Cut baguette into thin slices, approximately 1/3 inch. Place baguette slices on an ungreased baking sheet, drizzle bread lightly with 4 tablespoons of olive oil and bake for 7–10 minutes until crispy.
Mince garlic; remove pulp and seeds, and finely chop tomatoes. Drain artichoke hearts and chop into small pieces. Julienne basil leaves into thin strips. Toss together garlic, tomatoes, artichokes, basil and salt and pepper to taste before setting aside.
Dice zucchini and onions into small cubes. In a saucepan over medium heat, add 1 tablespoon of olive oil with zucchini and onions. Sauté for 4 minutes. Stir zucchini and onions into ingredient bowl, then drop heaping spoonfuls of the mixture onto your crisp baguette slices.
