Lemony Zucchini Bruschetta Recipes

Steps:

• In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes.
• Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil.

Steps:

• Grill or toast roll halves until golden. Rub each side with garlic, and set aside.
• Heat olive oil in a large skillet over high heat. Add the zucchini, and cook, stirring occasionally, until slightly golden, crunchy, but still bright green, about 8 minutes. Add remaining ingredients, and toss to combine. Divide the mixture among the toasted bread, and serve garnished with tarragon sprigs.

Steps:

• Bring a large pot of salted water to a boil.
• Cook the spaghetti according to the package directions; drain, reserving 1 cup cooking water.
• Melt the butter in a large skillet over medium-high heat. Add the zucchini noodles, lemon zest, red pepper flakes and 1 teaspoon salt. Cook, tossing gently with tongs, until crisp-tender, about 2 minutes. Add the pasta and reserved cooking water and toss to combine. Stir in the lemon juice and Parmesan. Season with salt.
• Transfer the spaghetti to a serving bowl. Top with more Parmesan and red pepper flakes and serve with lemon wedges.

Steps:

• In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in cheese. Cover and refrigerate for at least 1 hour., Cut bread into 18 slices; spread butter on both sides. In a large skillet or griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture.

Steps:

• Shred 1 pound zucchini, and toss it with 1 cup ricotta, 2 tablespoons olive oil, the juice of a lemon, salt and pepper.
• Serve on toasted crostini, bruschetta or any crusty bread.
• Use mint for garnish.

Steps:

• In a large bowl combine the tomato, zucchini, onions, basil, and garlic.
• In a small bowl whisk the lemon juice, oil, salt, and pepper; pour over tomato mixture and toss to coat.
• Stir in feta cheese; cover; refrigerate for at least 1 hour.
• Cut bread into 18 slices; spread butter on both sides of the bread.
• In a large skillet or griddle, toast bread on both sides till lightly browned.
• Cut each slice in half and use a slotted spoon to top each with the tomato mixture.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
• In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
• Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
• Sprinkle top with sifted confectioners' sugar and cut into bars.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4 inch loaf pan.
• In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, sift together the flour, salt, baking soda, and baking powder; stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture just until blended. Pour the batter into the prepared pan.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Remove from heat, and cool about 10 minutes before turning out onto a wire rack to cool completely.