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Zucchini and Feta Crostini
3 zucchini 3 tbsp extra virgin olive oil 2 cloves garlic, crushed a pinch of chili flakes finely grated zest of 1 lemon 50g / 1¾ oz feta, crumbled 10-12 basil leaves, finely torn salt and ground black pepper, to taste 24 crostini or 16 bruschetta
© Annabel Langbein Media
To make the topping, coarsely grate the zucchini onto a clean teatowel, pull up the sides, twist and squeeze tightly over a sink or bowl to remove liquid. Heat the olive oil in a large frypan and add zucchini, garlic, chili flakes and lemon zest. Stir-fry over a medium heat until zucchini has softened without browning (about 5 minutes).
Remove from heat and allow to cool for 5 minutes. Mix in feta and the basil leaves and season to taste. To serve, spoon onto crostini or bruschetta bases.
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