Trevor's Recipe Collection
3 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
1/4 cup shredded basil
1/2 cup Marcona almonds, finely chopped
1 tablespoon thyme leaves, chopped
1/2 cup grated parmesan cheese
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 loaf fresh, crusty bread, cut into 1/4-inch-thick slices
3 medium zucchini (about 1 pound)
2 teaspoons salt, plus more to taste
2 garlic cloves, minced
1/4 cup shredded basil
1/2 cup Marcona almonds, finely chopped
1 tablespoon thyme leaves, chopped
1/2 cup grated parmesan cheese
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
4 tablespoons extra-virgin olive oil, divided
Freshly ground black pepper
1 loaf fresh, crusty bread, cut into 1/4-inch-thick slices