Crostini with Zucchini Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg zucchini
- 1 onion (s)
- 2 cloves garlic)
- 5 tablespoon olive oil
- salt and pepper
- 250 g ricotta
- 4 stalk / s basil
- 0.5 ½ bunch coriander greens
- 1 squirt lemon juice
- 25 slices baguette (s), toasted
Print Recipe
Pin Recipe Instructions
- Peel the zucchini, cut into cubes and fry together with the finely chopped onion, the crushed garlic cloves, four tablespoons of olive oil and a little salt until they disintegrate. This takes 20 to 30 minutes. Then the zucchini are mashed with a fork and simmered over low heat until the liquid has evaporated completely.
- Let the puree cool and put in the fridge for a few hours. Then mix with the ricotta, the chopped basil and the chopped coriander leaves. Season to taste with a little salt and pepper. At the end, mix in a tablespoon of olive oil and a splash of lemon juice.
- The puree tastes great on crostini or as an accompaniment to grilled food.
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