Zucchini bruschetta

With some healthy leftovers (who knew, right?), these made for a nice appetizer that I ate like a pig on the couch.

zucchuni/squash
garlic, minced

French baguette
grape tomatoes, quartered
fresh basil
Parmesan cheese, freshly shaved

lemon
extra virgin olive oil

Using a mandolin or adamantium claws, slice the zucchini and/or squash very thinly. Toss some (however you much you like garlic is up to you) minced garlic in a large saute pan or wok over medium heat for about 60 seconds.

Add the zucchini or squash, and saute until just slightly browned around the edges. Allow the vegetables to cool.

To assemble, fold a slice of zucchini onto a baguette slice, topped with a piece of squash (also folded). Top with a tomato, Parmesan and fresh basil.

Season with extra virgin olive oil, pepper and some freshly squeezed lemon.

Serve.

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