← All recipes

🍽️ Crispy Baguette Slices with Zucchini and Tomato Topping

191 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 2 tomatoes
• 2 shallots
• 1 tsp olive oil
• 1 clove garlic
• salt
• pepper (from the mill)
• 1 dried crumbled chili pepper
• 6 slices whole wheat baguette
• 6 pitted black olives

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Trim the hard ends from the sides of the zucchini.
3. 3. Grate the zucchini flesh coarsely using a kitchen grater.
4. 4. Briefly dip the tomatoes into boiling water.
5. 5. Shock the tomatoes immediately in a bowl of cold water.
6. 6. Peel the skin off the tomatoes.
7. 7. Cut the tomatoes into quarters.
8. 8. Remove the core and seeds from the tomatoes.
9. 9. Dice the tomato flesh into small pieces.
10. 10. Peel the shallots.
11. 11. Peel the garlic.
12. 12. Dice the shallots very finely.
13. 13. Pour the olive oil into a pan.
14. 14. Heat the oil in the pan.
15. 15. Sauté the finely diced shallots over low heat until they become translucent.
16. 16. Press the garlic directly into the pan.
17. 17. Add the grated zucchini to the pan briefly.
18. 18. Stir the diced tomatoes into the zucchini mixture.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Season the mixture with chili.
22. 22. Bring the vegetable mixture to a boil once.
23. 23. Slice the baguette into pieces.
24. 24. Lightly toast the baguette slices in a toaster or oven.
25. 25. Spread the warm zucchini-tomato mixture onto the toasted slices.
26. 26. Slice the olives.
27. 27. Garnish the finished crostini with the olive slices.

Nutrition per serving

• kcal: 191
• Protein: 8 g · Fett/Fat: 6 g · Carbs: 26 g