This is the summer of zucchini. You can’t have the summer of love everytime. I made these for a dinner party my sister was throwing, and I literally rode the subway across Paris with them by 32°C (if you don’t know what it means in Celsius, it’s hot.) You know, we don’t have the air conditioning in the Paris subway either. Somehow, they made it out alive, which rendered them even more magical in my mind.
They were a hit, of course, you can’t really go wrong with garlic and Parmesan. They were also fairly light, which was surprising. Zucchini can work wonders on any recipe. And since today seems to be balloon day (because why not) it had to be a light and flavorful recipe.
Parmesan zucchini bruschetta
Prep time: 35 minutes
Cooking time: 20 minutes
Yields 15 bruschettas (serves 6)
- 2 zucchini
- 1/4 cup whipping cream
- 3 ounces grated Parmesan cheese
- 2 cloves garlic
- 2 tbsp olive oil
- 15 slices whole wheat bread
- salt and pepper
1. Rinse the zucchini, cut the ends, then shave them with a vegetable peeler. Peel and halve one garlic clove. In a skillet over medium heat, add the olive oil, then the garlic clove and cook for 1-2 minutes, until fragrant. Add zucchini, season, and cook for 5 to 10 minutes, stirring occasionally. If necessary, drain excess water. Set aside.
2. In a small pan over high heat, heat whipping cream and Parmesan. Lower heat as soon as it starts boiling, simmer for 5 minutes, stirring constantly, until it reaches a thick and creamy consistency. Set aside.
3. Place the bread slices on a baking sheet. Bake for 10 minutes at 390°F, flipping them after 5 minutes. They should be crusty and barely brown. Let cool, then rub each side of the slices with the inside of a half garlic clove.
4. Place a layer of the Parmesan cream, then a dense layer of zucchini shavings on each slice. Bake at 390°F for 5 to 10 minutes, allowing the cheese to melt. Serve warm or at room temperature.
- Whole wheat or any type or cereal bread will hold better than white bread for this recipe (not to mention it’s just better.)
- Keep refrigerated if you don’t serve them immediately. You can bake them again for a few minutes before serving.
Source: Vie Pratique Gourmand – August 2012.