Okay, it was a typo. In this week’s newsletter, the small “degrees” sign – you know that small circle – was inadvertently translated as “0” by our email program. So, the instructions said 4000 degrees. Many people seemed to catch the mistake, so I’m really happy to see that people are actually reading our newsletters! Even my mother emailed me with a somewhat snarky reply. So, yes, it was a typo. Nevertheless, I hope you enjoy it and that you try this delicious recipe. If you do – send us a picture.
Here is the recipe, which comes to us from Amelia Saltsman:
Zucchini Bruschetta
Serves 8
4 to 6 small zucchini (about 1-1/2 lbs total), scrubbed
4 Tablespoons olive oil
1 clove garlic, minced
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh basil
1/2 Tablespoon dried oregano
Salt and freshly ground black pepper to taste
8 crostini (thinly sliced French or Italian bread, lightly toasted)
Preheat the oven to 400F degrees. Cut the zucchini into 2 by 1/4-1/4-inch sticks (about the size of French fries.
In a large skillet over medium heat, heat the oil. Add the zucchini and cook, stirring occasionally, until lightly browned, about 10 minutes.
Add the garlic, parsley, basil, oregano and salt and pepper to taste and cook, stirring frequently, for 2 minutes. Remove from the head.
Place the bread on a baking sheet. Pile the zucchini onto the bread and cover with 1 to 2 slices of cheese. Bake until the cheese melts, about 5 minutes. Serve immediately.