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Zucchini Pesto Bruschetta


Zucchini Pesto Bruschetta

The Edible Garden
By: Michele Di Pietro, Northeast Region


Makes about 6 bruschetta


For the pesto:

1 lb zucchini, grated

1½ tsp sea salt

3-4 roasted garlic cloves, mashed

¼ cup firmly packed basil leaves, thinly sliced

¼ cup almonds or your favorite nut, roasted & finely chopped

1 Tbsp fresh thyme leaves, chopped

½ cup grated pecorino romano cheese

1 tsp fresh lemon juice

Lemon zest from 1 lemon

2 Tbsp extra-virgin olive oil

¼ tsp freshly ground black pepper

For the bruschetta:

6 slices ciabatta bread

2 Tbsp extra-virgin olive oil

2 garlic cloves


Place the grated zucchini in a shallow bowl, then sprinkle it with salt and let it sit for approximately 1 hour.

Place the zucchini in a strainer and press out as much liquid as possible, then transfer it to a bowl.

• Add the remaining pesto ingredients to the bowl and mix until well-combined.

• Refrigerate the pesto for 1-2 hours to allow the flavors to combine and the zucchini to marinate. Stir a couple times while it is chilling.

• When ready to serve, rub the garlic over the bread, then brush with olive oil and grill until lightly toasted.

• Top the grilled bread with some pesto & enjoy!!

This entry is related to the following products. Click on any of them for more information.
Garlic, Zucchini, Basil,

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