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Eat Fresh - Zucchini & basil bruschetta

Zucchini & basil bruschetta

Prep	5 minutes
Cook	5 minutes
Serves	5-6

3 zucchini (400g), coarsely grated
3 tbsp olive oil
2 large cloves garlic, crushed
finely grated zest of 1 lemon
¼ tsp chilli flakes
½ tsp salt and grinds of pepper
50g feta, finely crumbled
10-12 basil leaves, finely torn

To serve: about 16 grilled
bruschetta bases or crostini

Garnish:

4 tsp dukkah

Grate zucchini on to a clean tea towel, then pull up the sides and twist and squeeze tightly to remove as much liquid as possible.

Heat oil in a large frypan over medium heat. Add zucchini, garlic and lemon zest and stir-fry for about 5 minutes until zucchini has softened without browning. Remove from heat and season with salt and pepper.

Cool for 5 minutes.

Mix in feta and basil. Spoon on to bruschetta bases and serve.

Makes about 16 (or 24 if made with smaller bruschetta)