Roasted Zucchini Toast

Oh boy! I love me some nutty bread, toasted, and topped with practically anything you can imagine.

Some favorites toppings:

Avocado + S&P

Tomato + S&P

Avocado + Tomato + S&P

Cream Cheese + Grilled Red Pepper + S&P

Peanut Butter + Banana Slices

Cottage Cheese + S&P

Pepperjack Cheese + S&P

and introducing... Zucchini + Ricotta Cheese

Roasted Zucchini Toast
Inspired by Sprouted Kitchen
Makes 3-4 toasts


Ingredients:
Whole grain bread
2 medium Zucchini
1 tablespoon Olive oil
Lemon Pepper
1 cup Ricotta Cheese
3 tablespoons Dijon Mustard
1/4 cup finely chopped Red Onion
Salt and Pepper, to taste
Fresh Parsley (optional)


Instructions:
1. Preheat oven to 475 degrees
2. Cut ends of zucchini. Cut in half lengthwise, than in half again, and again. Dice into small, fingernail size pieces.
3. Place in bowl and toss with olive oil and lemon pepper. Spread in even layer onto baking sheet. Bake on upper rack for 18-20 minutes, or until pieces begin to brown.

(I love the way the zucchini tasted on its own. Reminded my brain of potato chips or fries. Hmmm... maybe my next experiment?)
4. While zucchini bakes, mix Ricotta, Mustard, and Onion.
5. Chop up a handful of parsley.

6. Toast bread, spread about 1/4 cup cheese, season with S&P (to taste), pile zucchini on top, and finish off with a bit of parsley.

Go ahead and make more, save roasted zucchini and cheese mixture in tupperware for a quick snack! This would definitely be a great appetizer on little slices of baguette or crackers. Can you say Italian dinner party?