Crostini With Zucchini
- 450g zucchini
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, peeled: 1 thinly sliced, 1 cut in half
- Sea salt and freshly ground black pepper
- 2 tbsp chopped fresh mint or basil
- 1 ciabatta loaf, cut diagonally into 1cm thick pieces
- Cut the zucchini in half lengthways and then into 2cm pieces. Heat two tablespoons of olive oil in a thick- bottomed pan. Add the zucchini and fry, stirring to coat them with the oil. Add the sliced garlic, season and stir.
- Lower the heat and cook gently for about 10-15 minutes, until the zucchini are slightly browned. Add three tablespoons of hot water and carefully stir, scraping the juices into the zucchini as they cook.
- After about five minutes, when the water is absorbed and the zucchini are soft, add the herbs, slightly mashing the mixture with a fork. Check the seasoning. Leave to cool to room temperature, then drizzle with olive oil.
- Grill the slices of ciabatta. Rub one side only with the cut garlic clove. Spoon the zucchini mixture over and serve.
zucchini, extra virgin olive oil, garlic, salt, fresh mint, ciabatta loaf
Taken from www.epicurious.com/recipes/member/views/crostini-with-zucchini-50049105 (may not work)