Zucchini Bruschetta

Name: Zucchini Bruschetta
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 4 cloves garlic, 2 chopped, 2 smashed; 2 small garden-fresh zucchini, sliced into 1/4-inch rounds; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; Pinch crushed red pepper flakes; Small handful fresh basil, torn; Tuscan bread, sliced 1/2-inch thick; 4 ounces thinly sliced prosciutto; Thinly shaved Pecorino Romano cheese, for serving

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Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 25 min
Active: 25 min

Yield: 4 servings

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving

4 cloves garlic, 2 chopped, 2 smashed

2 small garden-fresh zucchini, sliced into 1/4-inch rounds

Kosher salt and freshly ground black pepper

Pinch crushed red pepper flakes

Small handful fresh basil, torn

Tuscan bread, sliced 1/2-inch thick

4 ounces thinly sliced prosciutto

Thinly shaved Pecorino Romano cheese, for serving

Directions

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chopped garlic and cook until fragrant, 1 minute. Add the zucchini and cook, stirring occasionally, until golden and brown, about 6 minutes. Season the mixture with salt, pepper and a pinch of red pepper flakes. Turn off the heat and stir in the basil.
Toast your bread in a toaster, on the grill, or if you are lucky enough to own one, an Italian stovetop toaster. Rub the smashed garlic lightly over the toasted bread.
Top each piece of bread with a folded piece of prosciutto and a heaping spoonful of the zucchini; drizzle with olive oil and sprinkle lightly with salt and pepper. Add a final shave of Pecorino Romano and serve.