Go Back

Zucchini & Squash Crostini

This is a great, light hors d'oeuvre that considers your vegetarian too. It is also a lovely compliment to any salad as an appetizer course.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Servings 8

Ingredients
  

Sautéed Vegetables

  • 1-2 Zucchini (washed, peeled and diced)
  • 1-2 Yellow Squash (washed, peeled and diced)
  • 1 Finely Diced Onion (small onion)
  • ¼ cup Olive Oil
  • 2 cloves Minced Garlic
  • 1 Diced Tomato
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • Sliced Baguette (rubbed with garlic clove and toasted)
  • Shaved Parmesan

Crostini

  • Baguette (sliced into rounds or on an angle)
  • Olive Oil
  • 1 clove Garlic

Instructions
 

Sautéed Vegetables

  • In sauté pan heat Olive Oil then add Onion, Garlic, Tomato and Zucchini and Squash. Sauté until tender then salt and pepper to taste. Set aside at room temperature.

Crostini

  • Slice Baguette into rounds or on an angle. Lightly brush with Olive Oil and rub with a clove of Garlic. Place on a baking sheet pan and toast in a 350℉ oven for 5-6 minutes or until lightly toasted.

Assemble

  • Place some sautéed vegetables on the toast slices and drizzle with a tiny bit of olive oil and serve.
Keyword Crostini, Squash, Zucchini