Jamie Oliver's Zucchini and Mozzarella Bruschetta

  • 24 Apr - 30 Apr, 2021
  • Mag The Weekly
  • Cookery


· 500 g zucchini

· 2 tablespoons olive oil, plus extra to drizzle

· Juice of ½ a lemon

· ½ cup mint leaves

· 4 slices mixed seed sourdough

· 1 garlic clove

· 250 g buffalo mozzarella ball


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. Heat the oil in a fry pan over medium heat. Add zucchini and season. Cook, stirring occasionally, for 10 minutes or until softened. Remove from heat, drizzle over lemon juice and extra olive oil, and toss with mint leaves. Meanwhile, heat a char grill pan to high heat. Grill bread for two minutes each side or until charred. Rub hot bread with the cut sides of the garlic. Divide mozzarella among toast. Top with zucchini mixture and mint to serve.