Zucchini Bruschetta

February 2018: I just updated the cooking technique for these delicious Zucchini Bruschetta. No more waiting for the panini press and working in batches,... All the zucchini slices go in the oven at the same time and come out ready to assemble. Hooray for even better results! ;)

Older intro for the good memories! :) I love the panini press… and I’m looking for more ways to use it… I find it very convenient; it cuts down the cooking time, it’s great for grilling, no need to add fat, the vegetables have beautiful colors and sexy marks that scream “I know I look yummy! You won’t be able to resist me!!” hahahaha
When layering the zucchini and the sauce, the heat from the grilled zucchini will slightly cook the garlic and the flavors will be nice, delicious and bright without the overpowering effect of raw garlic.
I have tried to make eggplant bruschetta using the same technique described in this recipe, and it was wonderful! Just replace the amount of zucchini by two to three medium size firm eggplants… you won’t regret it! :)

Zucchini Bruschetta

Credits: Rafaella Sargi
Serves 6

Ingredients
6 medium size Zucchini, washed and sliced into ¼ inch thick circles.
2 garlic cloves, crushed
175 ml (6 fl oz) Olive Oil
3 Tablespoon Lemon Juice
3 Tablespoon fresh Mint, finely chopped
Salt
Black Pepper
12 Bruschette* 

Directions
You will need a baking sheet lined with parchment paper and a jar or deep serving dish.
Prep and measure all the ingredients.

Heat the oven to 425F (220C).
In a small bowl, mix the garlic, olive oil, lemon juice and mint. Season with salt and black pepper. Set aside.

Place the sliced zucchini on the baking sheet in a single layer. Drizzle with a little bit of olive oil and just a light sprinkle of salt. Roast in the hot oven for approximately 30 minutes. They will shrink a little bit, and start having golden roasted edges. This is what you are looking for... 
In the serving platter, pour one tablespoon of the garlic-mint-oil mixture… and evenly put the grilled zucchini slices on top of the mixture,… alternate one tablespoon of the mixture and one layer of beautifully grilled zucchini until all the zucchini slices are cooked… Pour any leftover sauce on top of the last layer of zucchinis and press down well, to make sure all the slices are submerged by the sauce.
Cover with plastic wrap and let it marinate overnight in the fridge. This step is important, as the flavors will develop...
Remove from the fridge two hours before serving.
Serve with Bruschette*.

* The Bruschetta (plural: Bruschette) is a traditional “antipasto”. Use a day old dense bread, cut it into ½ inch slices. Grill the bread slices until golden and while still hot, scrub a peeled garlic clove on one side of the bread slice… It will give the “bruschetta” a nice subtle flavor, without the overpowering taste of garlic.

recipe updated February 2018.