Oven Bake Zucchini Bruschetta

"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."
 
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photo by MsPia photo by MsPia
photo by MsPia
photo by MsPia photo by MsPia
Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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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

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
 
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