16
ZUCCHINI BRUSCHETTA
A fun summer appetizer when zucchini are abundant.
Makes 12 bruschetta
1. Preheat toaster oven to 375°F. Rub one side of each
slice of bread with the garlic and then brush with the
tablespoon of olive oil. Bake in oven for about 5
minutes, until golden and crispy.
2. Mix the ricotta together with the Parmesan, ¼
teaspoon of salt, ¼ teaspoon of pepper and 1
teaspoon of mint. Reserve.
3. Assemble the Cuisinart
®
PrepExpress™ with the 9mm
Shred/Spaghetti Cone and the Angled Feed Tube.
Shred the zucchini and toss together with the lemon
juice, remaining salt, pepper and mint.
4. Assemble the bruschetta by topping each with
1 tablespoon of the ricotta mixture and then
1 teaspoon of the shredded zucchini.
Nutritional information per bruschetta:
Calories 156 (33% from fat) • carb. 19g • pro. 7g • fat 6g
sat. fat 3g • chol. 12mg • sod. 309mg • calc. 87mg • fi ber 1g
12 SLICES (½ INCH THICK) FRENCH
BREAD
1 GARLIC CLOVE, SMASHED
1 TABLESPOON PLUS 2 TEASPOONS
EXTRA VIRGIN OLIVE OIL, DIVIDED
1 CUP WHOLE-MILK RICOTTA,
STRAINED
2 TABLESPOONS GRATED PARMESAN
½ TEASPOON KOSHER SALT, DIVIDED
½ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
1½ TEASPOONS FRESH MINT, THINLY
SLICED, DIVIDED
1 SMALL ZUCCHINI, ABOUT 3
OUNCES
1 TEASPOON FRESH LEMON JUICE
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