Bruschetta with zucchini, feta and basil

Bruschetta: Italian for open sandwich! You can use pretty much anything you want but we love this zucchini version.

Fresh from the garden: zucchini, lemon, garlic, basil
Recipe source: Melissa
Serves: 8 or 24

What to do:

1. Preheat the grill on high.
2. Slice the loaf in half lengthwise and then slice each half into small slices – you will need about 15 from each half-loaf. Measure 1/4 cup of olive oil into a small bowl and then brush each slice with oil. Place the bread on the grill trays and slide into the top level of the oven to grill for about 1 minute or so each side. Remove when done.
3. Wash the zucchini and shake dry, then grate them on to a clean tea towel, then pull up the sides and twist and squeeze tightly over a large bowl to remove as much liquid as possible. Drain and wipe the bowl out and tip the grated zucchini into it.
4. Peel and crush the garlic. Wash the basil, picking the leaves off and spin-drying them before finely chopping or tearing them into little pieces.
5. Wash the lemon, then dry it and using the microplane grater, zest the lemon.
6. Heat 3 tablespoons of oil into the frying pan over medium heat. Add the zucchini and garlic (and chilli flakes if using) and stir-fry for about 5 minutes until zucchini has softened without browning. Remove from heat and season with salt and pepper. Cool for 5 minutes.
7. Weigh the feta and then crumble it in to the zucchini, adding in the lemon zest and basil.
8. Place the toasted bruschetta slices onto serving plates, spoon the zucchini mixture on and serve!

Notes: Why do we squeeze the zucchini through the tea towel? What is another name for zucchini? How do you pronounce bruschetta?