Serves: 8
Total Calories: 178

4 small zucchini (about 1 pound), scrubbed
4 tablespoons olive oil
1 clove garlic, minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
1/2 teaspoon dried oregano
salt and freshly ground black pepper, to taste
8 slices (1/2-inch thick) Italian breads
2 ounces Fontina d'Aosta or Swiss cheese, cut into thin slices

1 Trim the ends from the zucchini and cut into 1/4-inch sticks, 2 inches in length. Pat the sticks dry with paper towels.

2 Heat the oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until lightly browned, about 10 minutes.

3 Stir in the garlic, all the herbs, and the salt and pepper. Cook 2 minutes more.

4 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. Toast the bread on one side until golden brown, about 2 minutes. Turn the bread and toast the other side, about 2 minutes. Remove the toast but leave the oven turned on.

5 Place the toast on a baking sheet. Pile the zucchini on the toast and top with the cheese. Run the crostini under the broiler for 2 minutes or until the cheese is melted. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 178
Calories from Fat: 125

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Marinated Olives
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