No-Bake Zucchini Bruschetta for 2

A terrific quick snack or light lunch!

1 Tbsp. olive oil

1 clove garlic, cut in half

1/2 lb. zucchini, sliced

Salt and pepper

Lemon juice

2 thick sour dough bread slices

Olive oil

Snipped fresh basil, dill, thyme, or other herb of your choice

Crumbly goat or feta cheese

Press half the garlic clove and set the other half aside. In a skillet, cook the garlic and zucchini in olive oil over fairly low heat until the zucchini is very soft, but not browned, about 6-8 minutes. As they are cooking, chop/mash them with your spoon or spatula. Season with salt and pepper and just a wee splash of lemon juice.

Toast the bread and rub with the reserved garlic half. Drizzle very lightly with olive oil. Top with the zucchini and sprinkle with herbs and cheese (and another drizzle of olive oil, if you wish).

Recipe created or adapted by Liz Talley, Urban Graze

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