This Ricotta and Zucchini Crostini is one of those dishes that tastes so good you can’t even believe how easy it is. It works as a lunch, appetizer, or side with dinner. When my husband saw me grating the zucchini, he was a little apprehensive about these. After eating them, I think he ended up enjoying them more than I did. I served them alongside some simply grilled shrimp skewers for a perfect summer dinner. These are great year-round, as zucchini is available in most markets throughout the year. Like anyone who gardens, come August, I am searching for ways to use up all the zucchini the garden is producing. I hope you like them as much as we did!
Here are a few more recipes using zucchini to use up that summer bounty!
Ricotta and Zucchini Cakes (Keto Version)
Jarlsberg Stuffed Zucchini Blossoms
Apple Zucchini Breakfast Bread
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Ricotta and Zucchini Crostini
Equipment
Ingredients
- 1 1/2 cup zucchini grated, 1 medium one should do it
- 1 cup ricotta
- 1 teaspoon mint chopped, a few leaves
- 1 loaf baguette sliced on a bias
- 1 tablespoon coarse sea salt
- 2 tablespoon extra-virgin olive oil
- 2 squash blossoms chopped, optional, I use in the summer when they are plentiful
- salt and pepper to taste
Instructions
- Slice the baguette, place them on a baking tray and put them under a hot broiler for a few minutes to toast up. Make sure not to burn them You could also toast them on a hot grill.
- In a bowl mix the ricotta cheese, zucchini, mint, and salt and pepper to taste. I go a little light on the salt because I like to sprinkle with sea salt at the end.
- Spread the ricotta mixture on the grilled bread. Drizzle with the olive oil, sea salt, and squash blossoms if using.
Nutrition
Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.
These look so yummy! I’m making grilled shrimp tonight, and I’m excited to serve them as a side, like you did. It’s also a great way to use all that summer zucchini that I never know what to do with.