Garlicky Zucchini Crostini

15 crostinis
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This Garlicky Zucchini Crostini is perfect in the summer when you've got more zucchini than you know what to do with! The simple flavor combination of zucchini, garlic, olive oil, and alpine-style Grand Cru® is always good.

By: Bev Weidner, Bev Cooks


  • 1/2 French baguette, cut into thin slices
  • 4 tablespoons extra virgin olive oil, divided
  • 1 teaspoon garlic powder
  • Pinch of coarse salt
  • 3 cloves garlic, chopped
  • 1 medium zucchini, sliced thinly into rounds
  • 1 (6-oz) wedge Roth Original Grand Cru® cheese, shaved
  • Fresh basil leaves, for garnish


  1. Place baguette slices on a parchment-lined baking sheet. Brush 2 tablespoons of oil over the slices, and sprinkle with garlic powder and a pinch of salt. Toast both sides under the oven broiler until golden brown.
  2. In the meantime, heat 1 tablespoon of oil in a medium skillet over medium-low. Sauté the garlic until fragrant and lightly browed, about 1 minute. Transfer the garlic oil to a small bowl.
  3. To the skillet, add the last tablespoon of oil and zucchini in a single layer. Sprinkle with salt, and sear for 3 minutes on one side. Flip and sear another minute or two, until nicely charred on both sides. Transfer zucchini to the garlic oil bowl and toss.
  4. Layer a few slices of garlic zucchini on each baguette slice, and top with Grand Cru shavings. Garnish with fresh basil, if desired. Serve immediately, and enjoy!