Zucchini Bruschettas


Here is my dear friend Valérie’s variation on the traditional tomato bruschetta, a lovely way to start the evening with a glass of rosé de Provence.


1/2 pound zucchini
1 tablespoon olive oil
1 teaspoon garlic, finely minced
Zest of half a lemon
Pinch of paprika
Salt and freshly ground pepper
2 ounces feta cheese
1/4 cup of basil, finely minced
8 slices of baguettes or small (1 ounce) slices of country bread

Yield: 4 servings


Grate the unpeeled zucchini and squeeze in paper towel to get rid of water content. Warm the olive oil in a frying pan over medium heat. Add the zucchini, garlic, lemon zest and paprika. Cook for five minutes or until the zucchini are cooked but not browned. Remove from heat and season to taste. Let cool for 5 minutes. Put the feta in a salad bowl and crumble with a fork. Add the basil and the zucchini mixture. Mix well. Toast the bread, spread the zucchini mix on it and serve.