Trio of Hors D’Oeuvres Part 1: Zucchini and Parmesan Crostini

My friends and I like to cook dinner together, with each of us assigned one portion of the meal.  Some of us like to cook more than others, so more often than not those of us into cooking prepare the bulk of the meal and let our other friends tie up the odds and ends.  I’ll let you guess which category I fall into.

Periodically, however, I get assigned the unenviable task of bringing hors d’oeuvres (or appetizers for you un-French people).  I hate being given this task because the assumption seems to be that the hors d’oeuvres person is supposed to bring expensive cheese and salami, which can end up running $30-$40. 

Several months ago my number came up while I was feeling a little broke, and hoping to buck the system I decided to bring Crostini and Three Homemade Dips.  Everybody was skeptical to say the least, happy as they were in their cheese and salami bubble.  The results, however, were undeniably delicious and satisfying for all involved. 

As a bonus, because most of the ingredients were things I already had around the kitchen or growing in my little pot garden outside, all it cost me was the price of a loaf of bread and a can of chick peas.  Not bad for being the hors d’oeuvres person.

This part 1 recipe was by far the night’s favorite.  Here’s how I made it:

Zucchini and Parmesan Crostini

This chunky zucchini dish uses flavors that are common in zucchini side dishes but yields something perfect for serving atop toast. 

I made this recipe a little bit ahead of time so that the flavors could set.  The prep time was really quick, no more than 15 minutes, and it yielded about 2-3 cups of crostini dip/topping which was good for about 20-30 Crostini. 

I started by using a cheese grater to finely grate two large zucchini (no cooking or peeling necessary).  Then I spread the grated zucchini out on a clean dish towel and rolled it up tightly to get rid of the excess moisture.  If you plan to add salt (I did not because I find parmesan cheese salty enough and lemon flavorful enough), sprinkle it on top of the zucchini and let it set for a couple of minutes before the next step.

After the zucchini had been dried out, I added about three handfuls of grated parmesan cheese, one large clove of garlic that I crushed in a garlic press, a few sprigs of finely sliced fresh basil, a couple of pinches of thyme, and enough olive oil to bind the whole thing together.  I added the juice of a small lemon, a little lemon zest, and a lot of pepper because, frankly, I like pepper.  Then I just stuffed the whole thing into a covered bowl and let it sit in the fridge while I made the other dips.

To accompany the dip/topping, I made crostini by slicing, brushing with olive oil, and toasting a loaf of good French bread.  I let people load up their own bread and served the zucchini concoction in a bowl, which was better for transport and easier for all involved.

Ingredient List:

2 Zucchini

1-2 cloves Minced Garlic

Sprig of Basil

Couple pinches of Thyme

Three handfuls Parmesan grated to taste

Juice and some Zest of 1 small Lemon

¼ cup Olive oil

Pepper to taste

Thanks to Serious Eats for the original recipe.