Cacio E Pepe Zucchini Toasts

New Summer recipe - Cacio E Pepe Zucchini Toasts. This recipe is going to save me from my current bumper crop - these darn zucchinis. They’re delicious but they’re growing at rapid rate. And if there’s one thing I love it’s finding new ways to use my garden veggies. Something else I love - making these amped up brushchettas, which I regularly refer to as “cheater pizzas” here at home. Got some extra sourdough? Load it up with fun veggies + loads of mozz + call it pizza. Introduce this new variating - quick, easy, and a satisfying veggie dish that can be piled right on top of a crusty baguette. The zucchinis are cooked up with simple seasonings + a heap of parmesan, and a hefty dose of olive oil. The final product is just perfection. Soft + tender zucchini that are just covered in cheese + hard to resist straight out of the pan, but piled on top of toasts with creamy mozzarella + fresh basil just makes it all so much better. The perfect quick app or the perfect little something extra to go with a Summer salad.

 
 

For the Cacio E Pepe Zucchini Toasts

  • 4 zucchinis (or 2 if your garden zucchini are quite large)

  • 2 tbsp EVOO

  • 6 cloves garlic, mixed

  • salt + pepper

  • 1/4 tsp red pepper flakes

  • 1/2 c. freshly grated parmesan

  • mozzarella balls, 8-10 that you can cut in half

  • 1 French baguette

  • fresh basil, thinly sliced

Preheat the oven to 400 + line a baking sheet with parchment.

Place a large skillet over medium heat. Add in the EVOO and once warm, add in the zucchini. Toast for 2-3 minutes, and then stir in the minced garlic. Stir in the seasonings and continue to cook for 6 to 8 minutes. Reduce the heat to low. The zucchini should be soft + tender. Sprinkle in the parmesan + fold it into the zucchini. It will melt into the zucchini super quickly. Turn off the heat + keep the zucchini in the pan.

Halve your baguette + place the bread on the baking tray. Pile the cooked zucchini on top of the baguette. Nestle the mozzarella balls on top. Place in the oven + roast until the cheese is melted + lightly browned on top. Once the bruschettas are toasted, remove them from the oven + let them sit at room temp for 2-3 minutes. Slice them up + sprinkle fresh basil on top

Lesley ZehnerComment