Name: Mozzarella, zucchini and chilli bruschetta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 2 zucchini, sliced into ribbons; 1 lemon, 1 tablespoon grated zest, 2 tablespoons juice, plus extra to serve; 2 tablespoon olive oil, plus extra to serve; 1 long red chilli, seeded, finely sliced; 8 1.5cm-thick angled slices sourdough loaf; 1 clove garlic, halved; 250 gram buffalo mozzarella, torn

Mozzarella, zucchini and chilli bruschetta

Serves 4

Prep

15M

Cook

Total

20M

Skip to Recipe

Ingredients

2 zucchini, sliced into ribbons

1 lemon, 1 tablespoon grated zest, 2 tablespoons juice, plus extra to serve

2 tablespoon olive oil, plus extra to serve

1 long red chilli, seeded, finely sliced

8 1.5cm-thick angled slices sourdough loaf

1 clove garlic, halved

250 gram buffalo mozzarella, torn

Method

1.In a bowl, toss zucchini in half oil, half zest, lemon juice and chilli. Set aside until required.

2.Preheat a char-grill pan or barbecue grill on high. Brush bread with remaining oil and rub with cut side of garlic. Toast slices 1 minute each side.

3.Top with zucchini, mozzarella and remaining zest. Drizzle with extra oil and season to taste.

Use a vegetable peeler to shave zucchini into thin ribbons, or slice thinly into strains.
Note

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Ingredients

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