Flash in the Pan: Supremely Summery Raw Zucchini “Bruschetta”

[Sometimes, you just want a dish that’s quick and easy–no fuss.  I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]

There’s nothing like raw food in the summer. We’re hardwired to seek out lighter, fresher fare when the temperatures soar–and when that sunshine and humidity climb, nothing is more satisfying than biting into something icy cold, crisp, juicy and colorful (except, maybe, for sitting in a room with some energy-efficient A/C).

A while back I saw a recipe for Zucchini Bruschetta somewhere–but now can’t, for the life of me, find it again (happens all the time with my car keys, cell phone, regular phone, phone book, and dictionary of phonetics, too.  Okay, not really the dictionary, but I just wanted another “phone” word in there.). Perhaps it was Martha Stewart? (because “zucchini bruschetta” does sound so very Martha, doesn’t it?),

In any case, the original featured some kind of zucchini mix atop crusty rounds of toasted baguette. Really, the original just provided me with the concept from which I invented my own–including the orangey raw replacement for the grain-heavy rounds. I think you’ll love these “crackers” as a base.  If not, you can always pile the filling onto your own choice of toast–or just eat it as a salad.  It’s great either way.

Mum, we love rooms with A/C, too, you know!  Not to mention raw. . . . anything.”

Supremely Summery Raw Zucchini “Brushcetta”

 

I’m submitting this recipe to this week’s Wellness Weekends, Seasonal Sundays, and Slightly Indulgent Tuesdays.

Last Year at this Time: Grilled Vegetable Salad with Fresh Tarragon Dressing (gluten free; ACD all stages)

Two Years Ago: First Loves: The Human, the Book and the Tofu (Lemony Baked Tofu–gluten free, ACD all stages)

Three Years Ago: Sweet and Spicy Tempeh (gluten free; ACD maintenance only)

© Ricki Heller

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Comments

  1. Brilliant, as always :)

  2. SO refreshing!! Love raw anything, especially in the summertime, as you so wisely said! Thank you for reminding me I must try avocado oil, STAT! :-)

  3. So healthy, and colorful, too! Just an awesome idea!

  4. Courtney says:

    I *SO* wish I had AC!! But, since I don’t and it is about 96 and horribly humid here, I will definitely be eating a lot of raw foods this week…these look fabulous. I love the idea of the raw sweet potato “cracker” :-)

    Courtney

    • Thanks, Courtney! It’s one of my very favorite bases for nut cheeses, pates and raw dips/spreads. And I wish you had A/C, too! It does make life easier at those times when you really need it.

  5. Those look great. On my list of new things to try. Thanks for sharing.

  6. I was sure that was carrot in the picture. Have not tried sweet potato raw but wonder if sylvia might like it – she loves raw vegies. I can’t quite face such a raw dish at this time of year but once it is summer I think that I might just love the idea.

  7. I have a really hard time with sweet yam, but this is as inspiring a recipe as I’ve ever seen to try it!

  8. Raw sweet potato, huh? Never would have thunk it!

    • Honestly, it’s perfect for this kind of thing (or as a base on which to spread raw pate). The flavor is not in the least like baked sweet potato–really reminds me more of a rice-cake taste (ie, neutral).

  9. ok, not only does this sound great, but so does your whole meal :) and i don’t think iv’e ever tried sweet potato raw, so obviously that has to be done!

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