Zucchini Bruschetta

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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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 

Directions

  1. 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.
  2. 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.
  3. 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.

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