Zucchini Pesto Crostini

Use a food processor for this recipe which will eliminate a lot of the prep and time-consuming chopping. If you do not have a food processor you can add it all to your blender.



  1. Cut up the zucchini into cubes. Lay out the cubes on a cloth towel and sprinkle with salt. Let sit for 10 minutes and then roll up in the towel and squeeze out as much liquid as possible.
  2. When the zucchini are fairly dry, add them to the food processor or blender and pulse until they are broken down into small bits but not a paste. Remove from the bowl.
  3. Into the bowl prepare the ‘pesto’ by adding the basil/parsley, garlic and walnuts to the food processor or blender and give it a few pulses to break them down a bit.
  4. Slowly add in the zucchini and continue to pulse, adding in the olive oil and lemon juice and continue to pulse until well blended.
  5. Add in most of the grated cheese (saving a spoonful to add as topping to the crostini)
  6. Taste for seasoning. Add in salt and pepper as needed. You can also add in more of any other ingredient you choose based on your flavor preferences.
  7. Coat each slice of bread with olive oil, salt, pepper and a sprinkle of cheese. Place under broiler for a minute just until lightly toasted.
  8. Remove bread and spread with the zucchini pesto. Top with a slice of the shaved Romano cheese, sprinkle with a little shredded zucchini and then sprinkle with more grated cheese.
  9. Chop up 2 basil leaves, sprinkle on top, drizzle with a little olive oil and serve.

Keywords: zucchini recipe, zucchini pesto, appetizer, game day snacks, party food

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