Jamie Oliver's zucchini and mozzarella bruschetta

Name: Jamie Oliver's zucchini and mozzarella bruschetta
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: 500g zucchini, halved, sliced on an angle; 2 tbs extra virgin olive oil, plus extra to drizzle; Juice of 1/2 a lemon; 1/2 cup mint leaves, chopped, plus extra leaves to serve; 4 thick slices mixed seed sourdough; 1 garlic clove, halved; 250g buffalo mozzarella ball, torn

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Feb 13, 2017

Jamie Oliver puts his tasty twist on the classic bruschetta with this zucchini and mozzarella recipe.

500g zucchini, halved, sliced on an angle
2 tbs extra virgin olive oil, plus extra to drizzle
Juice of 1/2 a lemon
1/2 cup mint leaves, chopped, plus extra leaves to serve
4 thick slices mixed seed sourdough
1 garlic clove, halved
250g buffalo mozzarella ball, torn

Method

1.

Place zucchini in a bowl and sprinkle with salt. Toss to coat and set aside for 30 minutes to draw out excess liquid. Rinse, then pat dry with paper towel.
2.

Heat oil in a large frypan over medium heat. Add zucchini and season. Cook, stirring occasionally, for 10 minutes or until softened and sweet. Remove from heat, drizzle over lemon juice and extra olive oil, and toss with mint leaves.
3.

Meanwhile, heat a chargrill pan or barbecue to high heat. Grill bread for 2 minutes each side or until charred. Rub hot bread with the cut sides of the garlic.
4.

Divide mozzarella among toast. Top with zucchini mixture and mint to serve.