Go Back
Homemade Lemon-Parmesan Zucchini Relish Crostini recipe photo
Print Recipe Save it for later

Lemon-Parmesan Zucchini Relish Crostini

This Lemon-Parmesan Zucchini Relish Crostini is bright, fresh, and delightfully crunchy—perfect for easy appetizers or light snacks!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: Appetizer, Easy, Quick, Snack, Summer, Vegetarian
Servings: 6 servings

Ingredients

  • 1 medium zucchini finely diced
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice freshly squeezed
  • 1/4 cup Parmesan cheese grated
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1 French baguette sliced into 1/2-inch thick pieces
  • 1/4 cup fresh basil leaves chopped

Instructions

  • Start by washing and finely dicing your medium zucchini. The smaller the dice, the better the relish will cling to the crostini, creating a delightful texture contrast.
  • Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini and sprinkle in the garlic powder, salt, and pepper. Cook for about 3 to 4 minutes, stirring occasionally, until the zucchini softens slightly but still retains a bit of crunch. Remove from heat and let it cool slightly.
  • Once the zucchini has cooled, transfer it to a small mixing bowl. Add 1 teaspoon of freshly squeezed lemon juice and 1/4 cup of grated Parmesan cheese. Stir gently to combine all the flavors, ensuring the zestiness of the lemon brightens every bite.
  • Preheat your oven to 375°F (190°C). Arrange the sliced French baguette pieces on a baking sheet. Toast them in the oven for about 7 to 10 minutes, or until they’re golden and crisp.
  • Once the baguette slices are toasted and cooled slightly, spoon generous amounts of the lemon-Parmesan zucchini relish onto each slice. Sprinkle the chopped fresh basil leaves over the top for an aromatic finish.
  • Arrange your crostini on a serving platter and enjoy immediately. These are best served fresh to retain the crispness of the bread and the brightness of the relish.

Equipment

  • Skillet
  • Baking Sheet
  • Oven
  • Mixing Bowl

Notes

  • Use fresh lemon juice for the brightest flavor and best zest.
  • Don’t overcook the zucchini; keep it slightly firm for texture contrast.
  • Choose a day-old baguette for better toasting and sturdiness.
  • Try swapping basil with thyme or oregano for a different herbal note.
  • Store leftover relish in the fridge up to 2 days and assemble crostini just before serving.