If you love Stanley Tucci’s Zucchini Pasta or Spaghetti alla Nerano, then you’ll love my Zucchini Crostini recipe. It’s fried zucchini, creamy lemon basil ricotta and crispy bread all wrapped up into the tastiest and prettiest of packages! These crostini are so delicious that you’ll be hard pressed to stop at just one!
My Zucchini Crostini recipe features a bounty of zucchinis or courgettes. The zucchinis are thinly sliced and fried until golden brown and delicious. Next, a fresh baguette is cut into thick slices, toasted in the oven until crispy and rubbed with a clove a garlic. Yum! It’s then topped with a generous spoonful of aromatic ricotta cheese, infused with vibrant lemon, fragrant basil and sweet honey. Now, for the piece de resistance, the fried zucchini. The crostini are topped with fried zucchini slices, a squeeze of lemon juice, a dusting of Parmigiano Reggiano and a few basil leaves! The result - a bright, creamy, fresh, flavourful and oh-so satisfying bite!
This appetizer comes together in just 25 minutes and couldn’t be easier to make! If you’re looking for a great entertaining or date night idea, a snack, or just something to make with zucchini, then you’ll have to give this recipe a go! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting appetizer or snack ideas, try my Hot Spinach Artichoke Dip, Baked Brie with Honey, Brazilian Romeo & Juliet and Crispy Polenta Fries!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 6 - 8
Ingredients:
Fried Zucchini
2 medium zucchinis, cut into 1/8 inch slices (See Notes below)
4 cups sunflower oil (See Notes below)
1/4 tsp red pepper flakes (optional)
Pinch of kosher salt
Crostini
1 baguette, cut into 1/2 inch slices
1 clove of garlic, peeled
Juice of 1/2 lemon
Freshly grated Parmigiano Reggiano to taste, as garnish
Additional basil leaves, as garnish
Lemon Basil Ricotta
250g ricotta cheese
8 basil leaves, thinly sliced
1 tsp extra virgin olive oil
1 tsp honey
1/2 tsp lemon zest (approx. 1 lemon)
1/4 tsp kosher salt
1/4 tsp freshly ground pepper
Instructions:
Preheat the oven to 400F and line a 11” x 17” rimmed baking sheet with parchment paper. Set aside.
Cooking the Zucchini: To a large dutch oven, set over medium heat, add the sunflower oil and red pepper flakes. Once hot, working in two batches, add the zucchini slices. Cook for 8 - 10 minutes or until the zucchini slices are golden in colour. Carefully, flip the zucchini over half way through the cook time.
Once cooked, remove the zucchini from the pot using a stainless steel spider. Place the zucchini slices in a single layer on a plate lined with paper towel. Season with a pinch of salt and set aside.
Making the Crostini: While the zucchini is cooking, place the slices of bread onto the baking sheet and brush each side with olive oil. Bake for 10 minutes, flip and bake for an additional 3 - 5 minutes or until the crostini are golden in colour and crispy.
Remove the crostini from the oven and set aside to rest for 5 minutes. Then, carefully rub the top side of each of the crostini with the clove of garlic.
Preparing the Lemon Basil Ricotta: To a medium bowl, add the ricotta, basil, olive oil, honey, lemon zest, salt and pepper. Mix until fully incorporated and set aside.
Assembling the Zucchini Crostini: Transfer the crostini to a plate or serving platter and top each with a generous spoonful of Lemon Basil Ricotta, followed by four slices of zucchini. Squeeze lemon juice over top.
The Finishing Touch: Garnish with freshly grated Parmigiano Reggiano and basil leaves and serve and enjoy!
Notes:
Frying the Zucchini: When frying the zucchini, you want to ensure that the oil is hot enough, otherwise, you’ll end up with greasy and soggy vegetables. I love using a digital thermometer to check the temperature of the oil. I find that an ideal temperature for frying hovers around 350F. If you don’t have a digital thermometer handy, then don’t fret! An easy method for testing the temperature of the oil is by simply submerging a zucchini slice in oil. If it immediately bubbles and sizzles, then you know your oil temperature is just right and you can go ahead and add the zucchini slices.
Substituting the Sunflower Oil: I love using sunflower oil in this recipe given it’s neutral taste and high smoke point. However, if you don’t have sunflower oil on hand, you can simply substitute it on a 1:1 basis with another neutral oil, such as vegetable or canola oil, without compromising the texture or flavour of this dish.