Zucchini Crostini

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zucchini crostini

Recipe by Ananda Eidelstein

  • 12Servings


  • 1  1/2 lbs. zucchini, grated
  • 1 shallot, chopped
  • 2 tbsp. olive oil
  • 16-inch baguette, split lengthwise and toasted
  • 1  1/4 cups Greek yogurt
  • 1/3 cup fresh mint leaves


In colander, salt the zucchini; drain 10 minutes. Squeeze out excess liquid. In skillet, cook zucchini and shallot in oil over medium, stirring occasionally, until softened, about 15 minutes; season. Cut each baguette half into 6 pieces. Top with yogurt, zucchini mixture and mint.