The homeland of zucchini is still largely unknown. Some researchers believe that wild zucchini began to be eaten by Mexicans. Other scientists tend to assume that zucchini were in the diet of Italians. Moreover, zucchini pulp was not originally eaten in Italy. There are recipes for cooking only the seeds or flowers of this vegetable.
Since zucchini is hypoallergenic, it does not cause allergies. This vegetable is indicated for a multitude of diseases. For this reason, it is worth knowing more about cooking with zucchini.
Let’s tell you how to make bruschetta with zucchini.
Ingredients for zucchini bruschetta:
- zucchini – 2 pcs;
- salt and black pepper to taste;
- eggs – 3 pcs;
- cornstarch – tbsp;
- paprika – ½ tsp;
- basil – ½ tsp;
- 30% sour cream – 2 tbsp;
- flour – 200 ml;
- cheese – 250 g;
- tomatoes – 2 pcs;
- garlic – clove.
Preparation of zucchini bruschetta:
Make small indentations with the tines of a fork all over the surface of the zucchini. Cut zucchini into wide oval plates 2-3 mm thick.
Put the plates in a plate, sprinkle with ½ tsp. salt and black pepper and mix. Leave the plates for 10 minutes.
In the meantime, beat the eggs in a separate bowl, salt, add the starch, paprika, basil and sour cream and mix. Cover a baking tray with parchment, grease with vegetable oil. Dip
the zucchini plates in flour and then dip both sides in the egg mixture. Place each dipped plate on the baking tray.
Bake the bruschetta in the oven at 180 degrees for 20-25 minutes. Dice the cheese and tomato into small cubes. Press a garlic clove into the tomato slices and mix together.
Spread the tomatoes and cheese on the ready bruschetta
.
Send the dish to the oven again at 180 degrees for 5 minutes.
Bruschetta can be optionally decorated with fresh chopped herbs.
It turns out to be an unusual appetizer for every day or for a holiday.
