Zucchini and Ricotta Bruschetta

The recipe I'm going to share is really easy. I think it would be nice alongside a bowl of tomato or red pepper soup. 

Zucchini and Ricotta Bruschetta

adapted from this recipe by Sara Forte of Sprouted Kitchen

4 slices of whole grain bread of your choice ( I used thinly sliced home made Ezekiel bread)

1 garlic clove

1 Tbsp olive oil

2 small zucchini

1/2 onion minced

1- 2 tsp lemon flavored olive oil

freshly ground pepper and salt to taste

1/2 package low fat ricotta cheese

1/3 C fresh chopped parsley

1/4 shredded parmesan

fresh parsley

1. Preheat oven to 475F

2. Mince the garlic clove and stir together with olive oil in small bowl. Brush evenly over the 4 slices of bread. 

3. Broil toasts in oven for 5-10 minutes ( until edges are browned)

4. Chop zucchini into bite sized pieces

5. Heat lemon flavored olive oil over low - med heat in skillet. Saute the zucchini and onion for about 10 minutes to soften. 

6. Stir the parsley into the ricotta. Spread ricotta cheese evenly over 4 toasts ( about 1/4 C per slice). Top with zucchini/onion mixture. Sprinkle with salt and pepper to taste. 

7. Top each toast with 1 Tbsp of Parmesan cheese. 

8. Return toasts to oven and broil for 5-10 minutes more ( until cheese is melted).

T-shirt necklace
instructions found here