Zucchini Toast
A fun vegetarian appetizer, brunch or lunch idea, these zucchini toasts with cream cheese and herbs are full of flavor and so easy to make!
Servings: 4 servings
Calories: 135kcal
Ingredients
- 2 teaspoon extra virgin olive oil divided
- 2 medium zucchini sliced
- 4 tablespoon cream cheese
- 4 slices toast (rice cakes as an alternative)
- 10 mint leaves
- 10 basil leaves
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper optional
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Once the oven is at temperature, add the sliced zucchini to the baking sheet and drizzle over 1 teaspoon of olive oil. Bake for 25-30 minutes until light golden brown at the edges. Set the zucchini aside to slightly cool.
- Add the cooked zucchini to a bowl, setting aside a few slices as a garnish. Mash the zucchini lightly with a fork. Stir in the cream cheese, 1 teaspoon of olive oil, diced fresh basil and mint leaves, salt and black pepper, if using.
- Toast the bread. Spread with the zucchini cream cheese mixture, top with a few slices of cooked zucchini and season more to taste preference.
Notes
- Use a cream cheese with as few additives as possible.
- Adjust with more herbs to taste preference.
- Nutritional information is auto-generated and should be understood to be an estimate.
- wheat scores a '1' and has a ? as a liberator. If you prefer to be wheat-free, then you can add the topping to rice cakes or oat cakes instead.
- cream cheese scores 0, but this is for one without additives.
- black pepper, which scores 2.
Nutrition
Calories: 135kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 249mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
