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Marinated Zucchini and Feta Toast
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Marinated Zucchini and Feta Toast

Start with this recipe for Jeff's No Knead Bread.
Servings 2 slices
Author Brandon Matzek

Ingredients

  • 1 small 5 - 6 ounces zucchini
  • Kosher salt
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 teaspoons chopped fresh parsley
  • 2 slices of beer bread toasted
  • 1 garlic clove
  • Feta cheese crumbled

Instructions

  • Using a vegetable peeler, shave the zucchini into thin ribbons until you reach the seedy core. Spread the ribbons out on a cutting board and sprinkle liberally with salt. Let sit for 20 minutes. Rinse the zucchini well, then gently pat dry and transfer to a small bowl. Toss ribbons with lemon juice, olive oil and chopped parsley.
  • As soon as the bread comes out of the oven (or toaster), rub one side of each slice evenly with a garlic clove. You won't use the entire clove.
  • Top each slice of toast with half of the marinated zucchini. Finish with a sprinkling of crumbled feta and freshly ground black pepper. Enjoy immediately.