Oven Bake Zucchini Bruschetta
photo by MsPia
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 300 g crusty bread, sliced
- 4 zucchini
- 3 eggs
- 200 ml heavy cream
- 2 tablespoons of fresh mint, chopped
- 2 tablespoons fresh parsley, chopped
- 1 garlic clove
- 1 teaspoon red pepper flakes
- 4 tablespoons olive oil
- salt
- pepper
directions
- Wash zucchini, cut into thin slices and toss in a large nonstick skillet with the garlic and olive oil.
- After a couple of minutes, add salt, pepper and flavor with half of the chopped mint and parsley.
- 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.
- Arrange the slices of bread in a buttered pan; spread over a few tablespoons of zucchini.
- Continue layering until you run out the ingredients.
- Cook the bruschettoni in oven at 180 for 25 minutes, or until they are golden on the surface.
- Remove from the oven and before serving, sprinkle with the remaining chopped herbs and a little of hot pepper flakes.
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RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com