Bruschetta with Marinated Zucchini

Rinse and dice the zucchini (*) and fry in a frying pan with the olive oil and remove from the stove. Then stir with chopped parsley, squeezed garlic and juice of one lemon. Season with salt and pepper and let it rest for about 2 hours with the lid closed. Roast the pine nuts until golden, remove the rind from the pecorino and crumble. Then toast the white bread, spread the zucchini mixture, pine nuts and pecorino evenly on it. Serve warm.

(*)Is: I cut them into slices.

Our tip: Zucchini are tender in taste and therefore also good for children.

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