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

by Ricki Heller 19 Comments

[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”

Summery Raw Zucchini “Bruschetta”

I enjoyed these lovely, light appetizers one evening before moving to a large kale salad, then had an apple with Raw Chocolate-Almond Butter for dessert.  I hadn’t intended it to be a completely raw meal, but it came together that way, and provided a totally satisfying summer supper.  And yes, you can eat raw sweet potato–in its raw form, the flavor is incredibly mild, so it doesn’t compete with the zucchini topper.

1 medium zucchini, trimmed and washed (leave skin on)

zest and juice of 1/2 lemon (about 2 Tbsp/30 ml juice)

1 small garlic clove, minced

1 Tbsp (15 ml) extra virgin olive oil or avocado oil, preferably organic

1 Tbsp (15 ml) chopped fresh basil

pinch fine sea salt

5 drops plain stevia liquid

1 large sweet potato (or use another base, such as bread, crackers, etc.)

Using a vegetable peeler, peel the zucchini lengthwise in long strips.  They shouldn’t be too wide (no more than about 1/2 inch or 1 cm).  If they are wider, just stack them on top of each other on a cutting board and cut across the length to create two piles of thinner strips. Place the zucchini strips in a medium bowl.

In a smaller bowl, whisk together the lemon juice and zest, garlic, olive oil, basil, sea salt and stevia until well combined.  Pour over the zucchini and toss together well.  Set aside for 10-15 minutes, tossing again once or twice during this time so that the zucchini will begin to soften.

Meanwhile, prepare the base: peel the sweet potato and cut into rounds about 1/8″ (3 mm) thick.

To serve, toss the zucchini once more in the marinade so it’s well-coated.  Remove 3-5 strips at a time and pile them atop each round of sweet potato. Eat immediately.  Makes 9-12 servings.

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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[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, appetizers, flash in the pan, gluten free, grain free, herbs, nut-free, raw, recipes, side dishes, Uncategorized, vegan, vegetables Tagged: anti candida diet, anti-candida, appetizer, bruschetta, dairy free, easy, egg free, food allergies, food sensitivities, gluten free, grain free, healthy, nut-free, parve, quick, raw, recipes, savory, side dish, sugar free, sweet potato, vegan, vegetables, vegetarian, wheat-free, zucchini

Reader Interactions

Comments

  1. Valerie @ City|Life|Eats says

    July 16, 2011 at 8:30 am

    Brilliant, as always 🙂

    Reply
  2. Astra Libris says

    July 16, 2011 at 10:55 am

    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! 🙂

    Reply
  3. Carla @ Gluten Free Recipe Box says

    July 16, 2011 at 1:52 pm

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

    Reply
  4. Courtney says

    July 16, 2011 at 3:32 pm

    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

    Reply
    • Ricki says

      July 16, 2011 at 3:42 pm

      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.

      Reply
  5. Beaglebea says

    July 17, 2011 at 10:33 pm

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

    Reply
    • Ricki says

      July 17, 2011 at 11:06 pm

      If you’ve never had raw sweet potato “crackers,” you must give them a try! I love ’em. 🙂

      Reply
  6. JohannaGGG says

    July 17, 2011 at 10:53 pm

    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.

    Reply
    • Ricki says

      July 17, 2011 at 11:17 pm

      Funny how that goes–yes, probably too cold where you are, but it really is a great snack over here right now!

      Reply
  7. Gena says

    July 18, 2011 at 6:39 am

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

    Reply
    • Ricki says

      July 18, 2011 at 7:27 am

      Gena, I find it doesn’t really taste sweet when it’s raw. . . it’s sort of neutral. Why I love it for crackers! 🙂

      Reply
  8. Michelle @ Find Your Balance says

    July 19, 2011 at 2:36 pm

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

    Reply
    • Ricki says

      July 19, 2011 at 4:31 pm

      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).

      Reply
  9. shannon says

    July 19, 2011 at 4:12 pm

    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!

    Reply
    • Ricki says

      July 19, 2011 at 4:31 pm

      Shannon, you’re daring! Go for it! 😀

      Reply
  10. connie says

    August 22, 2015 at 11:14 am

    Hey there, I bought your books and still working my way through so many awesome recipes. So a totally off topic question – hope you don’t mind ok 2 questions
    1 love your babies. I have a black lab/border collie mix rescued me dog and love her to pieces – but holy Hannah she sheds! How do you manage to keep dog hair out of your food when you cook and the smell out of your house ? I sweep all the time and I could make a stuffed version of my dog with all of the hair that I sweep up everyday. I want to share more of what I make from your books, but so afraid a hair will be found even though I sweep clean before I cook and make my dog stay out of the room while I cook
    2 have you ever tried the spit test – I know gross – to test for candida. I don’t ever recall you mentioning it before
    thanks

    Reply
    • Ricki Heller says

      August 22, 2015 at 2:28 pm

      Hi Connie,

      Thanks so much! Your pooch sounds adorable–please send a pic! 🙂 I’ve trained the Girls to stay out of the kitchen when I cook (and pretty much all the time, actually). We have an open concept so they can sit and watch without being “in” the kitchen. Then, when I’m done, I always give them a sample if they are allowed to eat whatever it is. We do have shedding (mostly from Chaser; Elsie doesn’t really shed much at all), and I just try to keep up with it. But honestly, I’m not that great at vacuuming all the time and we do see fluff balls on the floor! For some reason, we never have found any in the food. We also don’t let the Girls up on the furniture (or our bed), so that may be part of it–no hair “high up” to float down into the food. 😉 As for the spit test, yes, I’ve done it and have mentioned it on my videos. As much as it’s not scientifically accurate, anecdotally, I’ve found it very accurate with my own symptoms. When symptoms are worse for me, so is the spit test. Hope that helps!

      Reply

Trackbacks

  1. Weekly Gluten-Free Roundup – July 17, 2011 « Celiac Kitchen Witch says:
    July 17, 2011 at 3:50 pm

    […] […]

    Reply
  2. Seasonal Sunday (07-24-11) with a Summer Panzanella from Wheat Free- Meat Free. | Real Sustenance says:
    July 23, 2011 at 10:21 pm

    […] Supremely Summery Raw Zucchini “Bruschetta” from Diet Dessert and Dogs. Watermelon Curry from Allotment 2 Kitchen Raspberry Chocolate Pudding from City|Life|Eats Roasted Cherries and Coconut Milk Custard from Franny Cakes Pico de Gallo from As Good as Gluten Grain Free- Zucchini Pancakes from Real Food Forager Skillet Squash Medley from C + C Marriage Factory […]

    Reply

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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great!

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