Oven Bake Zucchini Bruschetta |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I got this recipe from an Italian cooking magazine. The real name of the recipe is: BRUSCHETTONI FILANTI ALLE ZUCCHINE More than a bruschetta it is French toasts layered with zucchini, baked. It is a nice and easy side dish plus another great way of using those summer zucchini. I'm posting the recipe as it shows on the magazine although I think next time I will sprinkle it with some Parmesan cheese before baking it. The layers of zucchini and bread should be vertical, not one on top of the other one like a lasagna. Please look at the picture. Ingredients:
300 g crusty bread, sliced |
4 zucchini |
3 eggs |
200 ml heavy cream |
2 tablespoons fresh mint, chopped |
2 tablespoons fresh parsley, chopped |
1 garlic clove |
1 teaspoon red pepper flakes |
4 tablespoons olive oil |
salt |
pepper |
Directions:
1. Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.
2. After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.
3. Beat the eggs in a bowl with a whisk, add the cream, a pinch of salt and freshly ground pepper and dip the slices of bread, one by one.
4. Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.
5. Continue layering until you run out the ingredients.
6. Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.
7. Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.
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