zucchini toasts

If you don’t have a garden or you haven’t visited the farmers market recently you may not realize that we are currently in peak zucchini season. Those who grow it at home are probably already sick of it, wondering what to do with those pounds and pounds of zucchini. Since my pathetic patio “garden” is barely supplying me with the herbs I need and deserve, I’m still so ready for zucchini.

These zucchini toasts take summers bounty beyond the usual sauteed, grilled or baked. Shredded zucchini, combined with cheese and broiled make for an interesting and healthy twist on the typical grilled cheese. Any cheese that melts will work – it’s a great way to use up those cheese “ends” in your fridge. Gruyere or provolone would be especially tasty.

Zucchini Toasts - 2 servings

  • 1 large zucchini, shredded
  • 2 oz cheese of choice (I used goat cheese)
  • 2 slices bread (I used Rye)

After you shred the zucchini, sprinkle a bit of salt on it and let it sit for at least 30 minutes.

Turn on broiler to high.

Squeeze all of the excess water out of the zucchini and set aside.

Stir cheese into zucchini mixture and divide between slices of bread.

Broil for about 4-5 minutes, until cheese is bubbly and golden brown.


    • Emily says

      It was a medium sized one, it didn’t have too many seeds in it so I didn’t need to remove them. If it has a lot of seeds, I would remove them.

  1. says

    i feel your garden pain! everytime i’d get something to the point where it was just about ready to eat, a freaking squirrle would come by and snatch it. grrrrrr!

  2. says

    I wish I could say we have an abundance of zucchini this year. Seattle hasn’t had the best of weather. My garden is a bit lacking, so I relish the zucchini I have. I love the simplicity. This is a perfect appetizer with a glass of wine.

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