Creamy Zucchini Toasts

Look no further for a speedy appetizer that everyone will want to gobble up. These two-bite open-facers are pleasingly retro. Although you can use thin toast like pumpernickel, rye, or whole wheat, we actually prefer good old sliced white bread. The toasts are spread with a mixture that tastes a little like creamy spinach dip (minus the spinach). Magic happens in the oven: the thinly sliced zucchini softens while the cheese bubbles and the bread crisps. The results get topped with a bit of sliced scallion right before serving for an extra touch of freshness.

creamy-zucchini-toasts
Photo by Greg Dupree
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  • Makes 4 to 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 375.07 calories
    • Fat 25.94 g
    • Sat Fat 6.32 g
    • Cholesterol 20.34 mg
    • Sodium 878.77 mg
    • Protein 4.87 g
    • Carbohydrate 24.91 g
    • Sugar 3.60 g
    • Fiber 3.39 g
Look no further for a speedy appetizer that everyone will want to gobble up. These two-bite open-facers are pleasingly retro. Although you can use thin toast like pumpernickel, rye, or whole wheat, we actually prefer good old sliced white bread. The toasts are spread with a mixture that tastes a little like creamy spinach dip (minus the spinach). Magic happens in the oven: the thinly sliced zucchini softens while the cheese bubbles and the bread crisps. The results get topped with a bit of sliced scallion right before serving for an extra touch of freshness.

Ingredients

  1. Check 2 medium zucchini, very thinly sliced (about 3 cups)
  2. Check 1 teaspoon kosher salt
  3. Check ¾ cup mayonnaise
  4. Check ¾ cup grated Pecorino Romano
  5. Check 1 clove garlic, finely chopped or grated
  6. Check 1 teaspoon Worcestershire sauce
  7. Check ¼ teaspoon hot sauce
  8. Check 6 scallions, thinly sliced, divided
  9. Check 12 slices thin pumpernickel, rye, white, or whole wheat bread
  10. Check Freshly ground black pepper

Directions

  1. Preheat oven to 375°F. Combine zucchini and salt in a large bowl and toss to coat; set aside until salt draws out a decent amount of liquid from zucchini, about 15 minutes. Pour off liquid and transfer zucchini to a few layers of paper towel or a clean dish towel. Roll up zucchini and gently press to absorb as much liquid as possible
  2. Combine mayonnaise, cheese, garlic, Worcestershire, hot sauce, and 4 of the scallions and stir to combine. Fold in zucchini. Arrange bread in a single layer on a rimmed baking sheet. Spread zucchini mixture thickly and evenly over bread.
  3. Bake until golden and bubbly, 30 to 35 minutes. Top with remaining scallions and a few grinds of pepper before cutting into wedges.