There are a million ways to prepare all of that zucchini that is flooding out of your garden at the end of summer, before the first frost. The only problem is that there are two million zucchinis! What to do? I created a topping for bruschetta with fried zucchini, garlic and fresh tomatoes that a delicious way to start a casual dinner party we had on Sunday evening.
Recipe: Bruschetta with Garlicky Zucchini
Ingredients
3 tablespoons olive oil, divided
3 small zucchini, quartered and sliced into 1/4 inch slices
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1 tablespoon tomato paste
4 tablespoons minced garlic
5 plum tomatoes, cored and diced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
1 loaf French bread, sliced thinly on the diagonal
Directions
Heat one tablespoon of the olive oil in a large, nonstick skillet over medium high heat. Add the zucchini and cook, stirring often until it begins to brown and char. Add the salt, oregano and crushed red pepper if using, stirring for a minute or two. Stir in three tablespoons of the garlic, continue to cook for three to four minutes, then add the tomato paste and cook for another two or three minutes. Transfer the zucchini mixture to a large bowl, add the last tablespoon of garlic, one tablespoon of olive oil, garlic powder and onion powder, then use a fork or potato masher to lightly mash and mix. Stir in the diced tomatoes. At this point, you can store covered in the fridge for several hours or overnight, bring to room temperature before proceeding.
Preheat over to 375 degrees. Lightly brush the bread with olive oil and toast in the oven until crisp. Top each piece with some of the zucchini mixture and serve.
Additions: you could add grated Parmesan cheese, toasted pinenuts or lemon zest to the mixture if you like.
