Description
Golden zucchini rounds roast to crisp perfection on garlicky sourdough, then get crowned with burst cherry tomatoes, tangy feta, and a sprinkle of zesty lemon and parsley for a lively bite.
Ingredients
- 4 slices sourdough bread
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 2 medium zucchini sliced into 1/4-inch rounds
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta cheese
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss zucchini slices with 1 tablespoon olive oil, salt, and pepper, then spread them in a single layer on the baking sheet.
- Roast zucchini for 15 minutes until edges turn golden and crispy.
- Meanwhile, brush both sides of the sourdough slices with the remaining olive oil and toast in a skillet or toaster until lightly crisp.
- Rub each toasted slice with the minced garlic while still warm.
- Top each slice with roasted zucchini rounds, halved cherry tomatoes, and crumbled feta cheese.
- Place the assembled toasts back in the oven for 5 minutes until the feta softens slightly.
- Remove from oven, sprinkle with lemon zest and chopped parsley, then serve immediately.
Notes
- For a gluten-free option, substitute sourdough with gluten-free bread.
- Adjust lemon zest and salt to your taste preferences.
- Add kalamata olives or roasted red peppers for extra Mediterranean flavor.
- Zucchini can be roasted in advance and reheated before assembling.