Zucchini Crostini

Yield: 4 servings
Calories: 148
Theme: Appetizers
Rating:  This recipe has not been rated

Serves 4


  • 1 tbsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 clove garlic, minced
  • 1 tsp maple syrup or honey
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh mint
  • 2 small/medium-sized zucchini, washed and root end removed
  • 1 tbsp water
  • 12 whole grain crackers or thin, toasted slices of a French baguette


Combine the vinegar, salt, pepper, garlic, and maple syrup, and stir vigorously so the salt dissolves. Whisk in the olive oil and stir in the mint. Set the vinaigrette aside.

With the zucchini lying flat on a cutting board, hold the stem end and use a julienne peeler to make lengthwise strips of zucchini.

Heat a sauté pan over medium heat, add the zucchini strips and water, and sweat the zucchini for about 2 minutes. Stir occasionally so the strips do not brown on the bottom of the pan. Toss the zucchini strips with the vinaigrette once they have released most of their moisture but while they still have a little bite to them. Remove from the pan.

Serve warm or chilled on top of crackers or toasted bread slices.

Nutrition information, per serving:
Calories: 148
Protein: 3g
Carbohydrate: 15.5g
Fiber: 2g
Fat: 8.5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 229mg


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