Zucchini Toasts
Ingredients
The toasts
-
4
pieces
Zucchini
-
1
Tbsp
Olive Oil
-
2-3
tsp
Lemon Pepper
-
1
tsp
Fennel Seed (optional)
-
to taste
Sea Salt
The topping
-
1
Cup
Ricotta Cheese
-
2
Tbsp
Minced Shallot
-
1
Tbsp
Dijon Mustard
-
⅓
Cup
Fresh Parsley and Mint (combined)
The bread
-
1
loaf
Fresh Whole Grain Bread
Instructions
- Preheat the oven to 475°F.
- Prepare the zucchini by cutting off the ends, halving them lengthwise, and then cutting each half into sticks before dicing.
- Spread the diced zucchini on a baking sheet, drizzle with olive oil, lemon pepper, optional fennel seed, and salt if necessary. Ensure they are in a single layer.
- Bake in the oven for 18-20 minutes until crispy edges form. Let cool.
- In a bowl, mix together ricotta, mustard, and shallot. Set aside.
- Chop parsley and mint to make about ⅓ cup total.
- Toast bread slices to about ½ inch thick, spread ricotta mixture, add herbs, top with zucchini, and finish with more herbs.
Nutrition Facts (estimated)
Servings
2
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
10g
Sodium
150mg
Cholesterol
30mg
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