So many wonderful zucchinis are literally popping out of the ground in the summertime, and sadly most people don’t know how to properly utilize them. Its all about knowing what they like. Think punchy flavours like acidity, salt, olive oil and fresh herbs, and for me a little fresh chili to add some heat. Once you get this down you can unlock the wonderful and delicious world that zucchini overs. Try this fun little starter that takes a departure from a regular tomato bruschetta and puts zucchini front and center. 

Serves 4

For the Grilled Soughdough Bread

4 thick cut slices of good soughdough bread

1 clove or garlic

1 tbsp extra virgin olive oil

Drizzle your bread with some good olive oil and Toast on your bbq or indoor grill pan until the edges of bread are slightly charred. Remove and lightly rub toasted bread with a clove of garlic that has been cut in half. 

For the Marinated Zucchini

1 yellow zucchini, shaved

1 green zucchini, shaved

4 tbsp extra virgin olive oil

1 lemon, juice + zest

1/2 red chili, thinly sliced 

Salt

Cracked pepper

1 tbsp mint, chopped 

Use carrot peeler the shave ribbons of your zucchini’s and dress in a bowl with all other ingredients. Taste and adjust seasoning. 

For the Farm Fresh cheese

1 c farm fresh cheese

1 tbsp grated pecorino or parmesan cheese

Salt 

Cracked pepper

1 tsp chopped basil

1 tsp chopped dill 

Whip together in a small bowl

For the mint olive tapenade

1 c pitted Kalamata olives, coarsely chopped

 2 Tbsp extra-virgin olive oil

1 tbsp basil, torn into small pieces

2 Tbsp coarsely chopped fresh mint

1 clove garlic, minced and mashed to a paste

1 pinch crushed red chili flakes

Turn to paste using food processor. 

To Assemble

Smear grilled bread with a generous layer of the ricotta cheese mixture. Then a thin layer of the olive tapenade keeping in mind it is strong in flavour. Place a nice mound of the marinated zucchini on top. Grate extra pecorino or aged parmesan on top and serve immediately.