Bruschetta topped with zucchini puree and sun-dried tomatoes from Cucina Rustica: Simple, Irresistible Recipes In The Rustic Style by Viana La Place and Evan Kleiman

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Notes about this recipe

  • Yildiz100 on January 18, 2018

    I made this a second time with larger zucchini and it turned out unpleasantly sweet. I assume it was the size of the zucchini that made the difference, so be sure to seek out small zucchinis for this. Also note that Greek vacuum packed, unseasoned sundried tomatoes were better with this than Italian oil packed, seasoned tomatoes.

  • Yildiz100 on October 25, 2017

    This is easy, delicious, and full of veggies. It also tastes great at room temperature, so it is great to serve as part of a larger spread. The only negative is it is a bit oily. I didnt measure but I would guess I used 3 Tbs instead of a quarter cup of oil. Next time I will start with 2, though that might be tricky because of the long cook time.Also note that I did need to mash the zucchini with a potato masher at the end. They didnt really fall apart on their own, even thouh they were extremely soft. Also added some fresh basil to the final bruschetta.

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