The Pioneer Woman Tasty Kitchen
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Zucchini Bruschetta with Ginger, Tomatoes and Cilantro

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

A healthy and easy bruschetta!

Ingredients

  • 2 cloves Garlic, Divided
  • 6 Tablespoons Olive Oil, Divided
  • Salt And Pepper
  • 1 whole Zucchini
  • 4 whole Tomatoes
  • 2 whole Shallots
  • 1 Tablespoon Grated Ginger
  • 1 pinch Sugar
  • 1 bunch Cilantro

Preparation

Heat the griddle pan till smoking hot. Mix half of the garlic with 4 tablespoons olive oil, some salt and pepper and grind it a little in a mortar to get more flavor out of the garlic. Slice the zucchini by turning slightly diagonally, brush generously with the garlic oil and cook on the griddle on each side for about 30 seconds to 1 minute. Remove and place on the paper towel.

For the tomato sauce, start by peeling the tomatoes: use a knife to make a very shallow ‘X’ on the bottom of the tomato and dip them for no more than 60 seconds into salted boiling water. Then quickly fish them out and place in ice cold water to prevent further cooking. Next peel them, scrape the seeds out and chop them very finely.

Heat the remaining olive oil in a pan, add the chopped shallots, ginger and the remaining garlic and gently cook for about 5 minutes. Stir in a pinch of sugar followed by chopped tomatoes; season with salt and pepper to taste. Cook the tomatoes for no more than 2–4 minutes (keep tasting all the time), then take off the heat and stir in ¾ of the chopped coriander. Taste to check whether the seasoning is right, then spoon the sauce on the zucchini slices. Sprinkle with the remaining coriander and you’re ready to serve.

These can be prepared a few hours in advance.

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Profile photo of Allison

Allison on 3.10.2012

This is a cheap and delish paleo appetizer! I made it last night, subbing coconut oil instead of olive oil, and it turned out well. The ginger is an unexpected twist on an Italian bruschetta flavor.

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