Serious Eats: Recipes
Healthy & Delicious: Zucchini Crostini
Like the rest of the known universe, my household has lately been besieged by zucchini. And, as is our annual custom, we're searching for new and exciting ways to prepare it. Don't get me wrong, omelettes and sautés are wonderful, but they do get a little old by Day 14 of Zucchini Apocalypse.
Enter Zucchini Crostini from YumSugar, which takes some pretty standard fillings for stuffed zucchini, sticks 'em on a toasted round, and creates an entirely new dish. Though it's more apropos as an appetizer, my fiancé and I ate half a batch for dinner one night, and the rest for lunch the next day. So, bonus points for versatility.
I did lighten the original recipe a bit, using the time-tested technique of reducing fatty ingredients by one-third. For a variety of non-baking recipes (especially Ina Garten's, for some reason), this practice saves calories without torpedoing the flavor. Here, Parmesan and almonds were slashed accordingly, and we didn't miss the excess at all. Changes are reflected below.
Beyond that, you should know that two garlic cloves will impart a very strong garlic flavor, especially if you're storing it overnight. I love garlic and can tolerate a lot, but if you're A) not as fond of it, or B) a Twilight character, drop the amount to a single clove.
With that, I'm off to discover new zucchini recipes. Because I don't know how many more omelettes I can take.