It’s zucchini season!
My zucchini plant has begun to produce, and for the rest of the summer I’ll be chasing the yield. So I’m always trying to dream up new ways to use it. I often serve charred zucchini ribbons as a side dish, but I I think there are few things that can’t be improved by being put on toast. So, I developed this crostini recipe. Zucchini ribbons with creamy lemon scented goat cheese on a multigrain baguette, a seriously brilliant combination, if I do say so myself. It’s fresh and healthy, and fancy enough for company.
Though mild in flavor, zucchini has many health benefits. It contains both soluble and insoluble fiber so it both aids in digestion and balances blood sugar. It’s also rich in antioxidants which protect your cells against free radical damage.
Goat milk vs Cow or nut milk
Since sobriety, I’ve noticed how my body reacts to certain foods. I think I just felt crappy most of the time from drinking so there was no way to know if there were co-existing food sensitivities. Imagine my surprise when I found that I’m lactose intolerant. My symptoms are not severe, but they are unpleasant and a sign of inflammation in the gut. Drinking can absolutely contribute to these symptoms, but what about when I quit drinking? As a result of my new found wisdom, I explored different milks and dairy products.
I use goat dairy almost exclusively in my house. Compared to cow or nut milk, goat milk is higher in protein and calcium. It also contains prebiotics which are food for the healthy bacteria in our gut. Gut health effects everything from immunity to mental health and is the first thing I recommend focusing on in early sobriety.
Using a vegetable peeler, peel strips of zucchini on both sides until you get to the seeds. Reserve the rest of the zucchini for stock or juice.
Coat bottom of pan with olive oil and place the zucchini strips in a single layer, (slightly overlapping as they will shrink as they cook) Sprinkle lightly with salt and pepper, and cook until brown and charred in spots. Remove without turning or tossing, and continue to cook in batches. You’ll just cook the zucchini on one side.
When all the zucchini is cooked pile onto prepared toasts.
To make this recipe, you’ll need:
- Multigrain baguette or loaf
- Goat cheese
- Olive Oil
- 8 oz fresh goat cheese, softened
- 1 lemon
- 10, ½ inch slices baguette or country loaf sliced and halved
- 3 medium zucchini
- Olive Oil
- Zest and then slice the lemon into wedges
- Combine the lemon zest with the softened goat cheese
- Preheat oven to 400 degrees
- Place the bread slices on a sheet tray and spray or coat with oil
- Bake for 8 minutes or until lightly browned and crispy on top
- Spread toasts with goat cheese mixture
- Heat a skillet over medium/high heat and spray liberally with olive oil spray or coat with 1 TBL of olive oil
- When hot, add zucchini strips in a single layer. Slightly overlapping is ok.
- Lightly sprinkle with salt and pepper if desired
- Cook until browned and slightly charred in places.
- Top toasts with cooked zucchini and a squeeze of lemon.
- Serve warm