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
) F
RENCH
BREAD
1
GARLIC
CLOVE
,
SMASHED
1
TABLESPOON
PLUS
2
TEASPOONS
EXTRA
VIRGIN
OLIVE
OIL
,
DIVIDED
1
CUP
WHOLE
-
MILK
RICOTTA
,
STRAINED
2
TABLESPOONS
GRATED
P
ARMESAN
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