Zucchini Bruschetta
Ingredients
Part Montagem
Process
01. Cut the Italian zucchini into rounds and quickly blanch them in boiling water. Drain and cool down.
02. Add chopped sun-dried tomatoes, sliced black olives, minced garlic (optional), oregano, salt, ground white pepper, and olive oil, and mix.
03. Slice the Italian bread.
04. Place on baking trays.
05. Bake at 180°C for approximately 5 minutes in a deck oven.
06. Rub a clove of garlic on the slices of Italian bread and then drizzle with olive oil.
07. Place the zucchini filling on top of the slices of Italian bread and sprinkle with grated mozzarella cheese.
08. Bake at 180°C for an additional approximately 7 minutes in a deck oven.
09. Remove from the oven and garnish with fresh basil leaves.
Tips
- The mozzarella cheese can be substituted with buffalo mozzarella.
Yield
20 Units of 52 g
Equipment
Oven , Stove , Spoon , Pot , Scale , Knife , Brush , Baking Trays , Cutting Board
Suggested shelf life
12
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 78 | % VD (*) |
| Carboidratos (g) | 9.3 | % VD (*) |
| Açúcares totais (g) | 0 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 3.7 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 240 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Zucchini Bruschetta
Ingredients
Part Montagem
How to make it
ASSEMBLY
01. Cut the Italian zucchini into rounds and quickly blanch them in boiling water. Drain and cool down.
02. Add chopped sun-dried tomatoes, sliced black olives, minced garlic (optional), oregano, salt, ground white pepper, and olive oil, and mix.
03. Slice the Italian bread.
04. Place on baking trays.
05. Bake at 180°C for approximately 5 minutes in a deck oven.
06. Rub a clove of garlic on the slices of Italian bread and then drizzle with olive oil.
07. Place the zucchini filling on top of the slices of Italian bread and sprinkle with grated mozzarella cheese.
08. Bake at 180°C for an additional approximately 7 minutes in a deck oven.
09. Remove from the oven and garnish with fresh basil leaves.
Tips
- The mozzarella cheese can be substituted with buffalo mozzarella.
Yield
20 Units of 52 g
Equipment
Oven , Stove , Spoon , Pot , Scale , Knife , Brush , Baking Trays , Cutting Board
Suggested shelf life
12 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 78 | % VD (*) |
| Carboidratos (g) | 9.3 | % VD (*) |
| Açúcares totais (g) | 0 | % VD (*) |
| Aç adicionados (g) | 0 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 3.7 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 240 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.