No-Cook Summer Recipe: Crostini with Zucchini Squash and Feta

Name: No-Cook Summer Recipe: Crostini with Zucchini Squash and Feta
Ingredients: 5 very small zucchini or squash; Zest and juice of one lemon, plus more juice to taste; 3 tablespoons extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon pepper; 3/4 cup crumbled feta; 1/2 cup packed parsley leaves, or 1/4 cup thinly sliced mint or basil; 1 baguette, sliced into thin rounds and toasted

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Servings: 4

Author : Nora Singley

cheese ingredient recipe

No-Cook Summer Recipe: Crostini with Zucchini Squash and Feta

Ingredients

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5 very small zucchini or squashZest and juice of one lemon, plus more juice to taste3 tablespoons extra-virgin olive oil1 teaspoon kosher salt1/2 teaspoon pepper3/4 cup crumbled feta1/2 cup packed parsley leaves, or 1/4 cup thinly sliced mint or basil1 baguette, sliced into thin rounds and toasted

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Instructions

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Step 1

Thinly slice zucchini or squash lengthwise into 1/8" slabs. Lay 4-6 slabs on top of one another at a time and then slice lengthwise in 1/8" intervals to yield thin strings. Transfer to a bowl and reserve. Dress just before serving to retain a bit of crunch.Add lemon zest and juice, olive oil, salt, and pepper. Toss to combine. Gently fold in feta and herbs and taste for seasoning, adding additional lemon juice, salt, or pepper if necessary.

Step 2

Pile atop baguette slices to make crostini or serve as a side salad on its own.