Recipe for grilled garlic bread with squash
Delicious grilled garlic bread with zucchini. A delightful and simple snack or side dish for a barbecue evening.
We have the recipe from the book: “Plant-Based Family Meals – Easy Path to a Healthier and Greener Food Life“, written by Stina Dannerfjord and Isabel Christensen. They write the following about the recipe:
“At our home, we all love these small crispy and flavorful breads. They are fantastic as a little welcome bite when you have guests, but they are also mega-delicious as an afternoon snack. In the summer, it is highly recommended to grill both the bread and zucchini on the barbecue. By the way, it’s also delicious with tomatoes if you need a bit of variety.”
The recipe can vary from 6-8 pieces.
Equipment
- Cutting Board
- Chef'S Knife
- Brush
- Grill (Option 1)
- Oven (Option 2)
- Frying Pan (Option 3)
- Bread Knife
Ingredients
- 2 pcs. Squash
- 27 gram Olive Oil
- 3 gram Salt
- 1 gram Pepper
- 3 pcs. Scallion - Spring Onions
- 6 slices Bread ciabatta (up to 8)
- 1 clove Garlic
- 125 gram Ricotta 1/2 tub
- Lemon Juice
Instructions
- Slice the squash lengthwise into strips, brush with 1 tbsp olive oil, and season with salt and pepper.
- Grill them over medium-high heat for about 3 minutes on each side.
- Alternatively, bake in the oven or cook on a grill pan.
- Slice the spring onions thinly.
- Cut the ciabatta bread into slices, and grill or toast the slices for about 1 minute on each side, then rub each cut side with 1 large halved clove of garlic, and brush with olive oil.
- Spread ricotta on the ciabatta slices, then place the grilled squash on the bread.
- Garnish with spring onions and a bit of lemon juice mixed with olive oil.
Notes
ENERGY PER SNACK PORTION (1 PC. BREAD):
139 kcal, 4.6 g protein, 12.2 g carbohydrate, 7.8 g fat, and 1.7 g dietary fiber.
139 kcal, 4.6 g protein, 12.2 g carbohydrate, 7.8 g fat, and 1.7 g dietary fiber.