Zucchini, Avocado, and Jalapeño Tartine Recipe

This Zucchini, Avocado, and Jalapeño Tartine is a fresh and zesty recipe, which is made with zucchini and avocado. It’s a straightforward recipe, ready in about 30 minutes.

Zucchini, Avocado, and Jalapeño Tartine Ingredients

• 2 small zucchini (10 ounces total), peeled lengthwise into very thin ribbons
• Kosher salt
• 2 avocados, halved, pitted, peeled, and thinly sliced crosswise
• 1 jalapeño (ribs and seeds removed for less heat, if desired), thinly sliced
• ⅓ cup coarsely chopped fresh cilantro
• 1 lime, halved
• 1 loaf ciabatta, split and toasted
• Extra-virgin olive oil, for drizzling
• Flaky sea salt, such as Jacobsen, and freshly ground pepper

How To Make Zucchini, Avocado, and Jalapeño Tartine

1. Salt and Drain the Zucchini: In a colander, toss the zucchini ribbons with 1/2 teaspoon of kosher salt. Let them stand for about 10 minutes, until they become glossy and pliable. Pat the ribbons dry with paper towels to remove excess moisture.
2. Prep the Bread: Drizzle the toasted ciabatta bread with a good quality extra-virgin olive oil. Season with flaky sea salt and freshly ground pepper.
3. Add the Avocado: Divide the sliced avocados evenly among the pieces of toast. Use a fork to lightly mash the avocado directly onto the bread.
4. Assemble and Serve: Top the mashed avocado evenly with the drained zucchini ribbons, the sliced jalapeño, and the chopped cilantro. Drizzle with a little more olive oil, season again with flaky salt and pepper, and finish with a generous squeeze of fresh lime juice before serving.

Recipe Tips

• How do I get thin zucchini ribbons? The best tools for creating perfect, paper-thin ribbons are a Y-shaped vegetable peeler or a mandoline slicer. This ensures they are delicate and pliable.
• Why is it important to salt the zucchini first? This is the most crucial step! Salting the zucchini draws out excess water. This concentrates its flavor, makes the ribbons tender so they drape beautifully, and most importantly, prevents your toast from becoming soggy.
• How can I control the spiciness? All the heat from a jalapeño is in the white ribs and seeds. For a mild, flavorful heat, make sure to remove them completely before slicing the pepper. For more of a kick, leave some of the ribs and seeds intact.
• What’s the best bread for a tartine? The recipe calls for ciabatta, which is an excellent choice for its chewy texture and open crumb. A thick slice of crusty sourdough or any other artisan-style bread would also be a fantastic base.

What To Serve With Zucchini, Avocado, and Jalapeño Tartine

This tartine is a wonderful light lunch or brunch on its own. To make it a more substantial meal, you can serve it with:

• A simple arugula salad with a lemon vinaigrette
• A cup of chilled gazpacho or a warm tomato soup
• A perfectly fried or poached egg placed on top of each tartine

How To Store a Tartine

• Best Eaten Fresh: This dish is best assembled and eaten immediately. Due to the avocado, it does not store well, as the avocado will brown and the bread will become soggy over time. If you need to prep ahead, you can salt the zucchini and store it in an airtight container in the fridge for a few hours.

Zucchini, Avocado, and Jalapeño Tartine Nutrition Facts

• Serving: 1 tartine (1/4 of recipe)
• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 9g
• Fat: 20g
• Saturated Fat: 3g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Lemony-Yogurt Salmon Tartine with Dill Recipe
• Summer-Veggie Melts with Caper Sauce Recipe
• Shredded Beef Chuck Roast Recipe