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A perfectly delicious appetizer for using up those seasonal crops!

4 ciabatta rolls (omit)
3 cloves garlic, peeled
3 tbs extra virgin olive oil
4 zucchini cut into ¼”, diced
Salt and pepper
1 tbs coarsely chopped fresh tarragon; plus, sprigs for garnish

Original recipe found at: www.marthastewart.com

  1. Grill or toast ciabatta until golden. Rub each side with garlic and set aside.
  2. Heat olive oil in large skillet over high heat. Add the zucchini and cook, stirring occasionally; until golden and crunchy. About 8 minutes.
  3. Add remaining ingredients and toss to combine.
  4. Divide with the mixture among the toasted bread and serve garnished with tarragon sprigs.
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