Zucchini Melts With Tomato Hazelnut Salad

zucchini-melts-tomato-hazelnut-salad
Photo by Anna Williams
Zucchini Melts With Tomato Hazelnut Salad 3.3 22 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Fat 37 g
    • Sat Fat 10 g
    • Cholesterol 49 mg
    • Sodium 883 mg
    • Protein 20 g
    • Carbohydrate 32 g
    • Sugar 9 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 326 mg

Heat oven to 350° F. Toast the hazelnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins; coarsely chop.

Toss together the hazelnuts, tomatoes, basil, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.

Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.

Ingredients

  1. Check 1/2 cup hazelnuts
  2. Check 1 pound tomatoes, cut into wedges
  3. Check 1/2 cup fresh basil leaves, torn
  4. Check 2 tablespoons red wine vinegar
  5. Check 2 tablespoons olive oil, plus more for the grill
  6. Check kosher salt and black pepper
  7. Check 3 small zucchini (about 3/4 pound total), sliced
  8. Check 4 slices country bread
  9. Check 1/4 cup olive tapenade
  10. Check 6 ounces fontina, thinly sliced

Directions

  1. Heat oven to 350° F. Toast the hazelnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins; coarsely chop.
  2. Toss together the hazelnuts, tomatoes, basil, vinegar, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a medium bowl.
  3. Heat grill or a grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.
  4. In a second medium bowl, toss the zucchini with the remaining tablespoon of oil and ¼ teaspoon each salt and pepper. Grill the zucchini and bread until the zucchini are tender, 4 to 6 minutes per side, and the bread is golden and crisp, 2 to 3 minutes per side.
  5. Dividing evenly, spread the bread with the tapenade and top with the fontina. Grill, covered, until the cheese is melted, 1 to 2 minutes. Top with the zucchini and serve with the tomato salad.