Zucchini and Feta Crostini

I have made this Crostini topping time and time again, the Zucchini and feta mixture is also lovely mixed through some Penne Pasta and can be base for Zucchini and Feta, mint fritters by adding 1 egg and flour , Recipe by Annabel Langbein from her fabulous book Essential volume 1


  • 3 Zucchini
  • 3 tbs Olive Oil
  • 2 cloves garlic
  • finely zest of 1 lemon
  • a pinch of chilli flakes
  • 60 gms feta Crumbled
  • 10 to 12 torn fresh basil leaves finely torn
  • salt and Pepper


  1. Coarsley grate the Zucchini onto a clean tea towel, pull up the sides and holding over the sink or bowl squeeze out the liquid ( sprinkling a teaspoon of salt over the zucchini  can help speed up they process to release the water )
  2. Heat the oil in a large frying pan and add the zucchini, garlic,lemon zest and chilli flakes.
  3. Stir over medium heat until zucchinis are soft but not brown (less than 2 mins ))
  4. Remove from heat and allow to cooler a few minutes
  5. Mix in the feta and basil leaves and season to taste
  6. Serve by spreading over the crostini

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