Zucchini Bruschetta

  • 09/06/2008
  • Easy
  • 4
  • 35 min

Simple to prepare and always a good idea for when unannounced guests drop by. Toasted bread slices covered with seasoned zucchini’s and topped with prosciutto.

Ingredients

  • 2-3 tablespoons olive oil
  • 1 kg zucchini, cubed
  • ½ teaspoons lemon rind
  • 2 garlic cloves, chopped
  • pepper
  • 1 teaspoon fresh mint, chopped
  • 1 teaspoon Vegeta Gourmet Stock Powder
  • 1 tablespoon parsley, chopped
  • 6-8 continental bread slices
  • 200 g prosciutto, thinly sliced (shaved)

Preparation

  1. 1.
    In ½ tablespoon of hot olive oil, cook the zucchini.
  2. 2.
    Add in lemon rind, garlic, pepper, mint leaves and Vegeta Gourmet Stock Powder.
  3. 3.
    Cook shortly, sprinkle with parsley and leave aside covered.
  4. 4.
    In a different pan, in a tablespoon of olive oil toast the bread slices.
  5. 5.
    Arrange the topping on the warm bread slices.

Serving

Just prior to serving arrange slices of prosciutto over the topping. Drizzle with olive oil.

Tip

When cooking the zucchini, place them in cold olive oil and then heat up.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 559 / 2.337 - -
Fat g 38,06 - -
Carbohydrates g 32,78 - -
Dietary fibre g 6,17 - -
Protein g 22,71 - -
Sodium g 2,13 0 0
Vitamin A μg 1.007,08 25 20
Vitamin D μg 7,40 4 4
Vitamin C mg 41,95 56 47
Niacin mg 7,88 56 39
Potassium mg 968,83 26 26
Phosphorous mg 314,19 39 39
Magnesium mg 89,69 30 22

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)