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Zucchini, corn & Basil Bruschetta

September 7, 2009

Bruschetta,

Zucchini/corn/basil
Generally when buying or picking zucchini you want to get the smallest one possible for the best flavor. This recipe however, uses the zucchini that is just a bit overgrown. About 8-10 inches long.
For this dish you will need:

– One large zucchini
– One ear fresh sweet corn.
– One medium onion.
– One small handful of basil (washed)
– Olive oil
– Salt
– Pepper
– Toast

Peel and slice your whole onion. Add it to a lightly oiled frying pan and set on low heat. Add a generous pinch of salt. The salt and oil let the onions “sweat” without caramelizing. It should take about ten minutes for the onions to turn opaque. While the onions cook, prep your zucchini. Chop the top and slice it lengthwise. Remove the soft seedy center from each piece with a soup spoon. Slice into 1/4” pieces. Once the onions have begun to turn opaque, stir in the zucchini and turn the heat up to medium. Now you want the ingredients to get a dark caramel color. While the zucchini colors, shuck the corn, then break it in half and slice top to bottom to cut off all the kernels. If you have a hard time keeping the corn on your cutting board, wrap a kitchen towel in a small circle around it while you cut. Continue to let the zucchini and onions cook stirring every minute or two, but giving it enough time to brown. Once the zucchini and onions have a nice caramel color to them you can add the corn. The corn should only cook for about a minute. If it is fresh and sweet, overcooking the corn will kill some of its character. While the corn cooks, chop your basil. When the corn is warm, turn off your pan, add your basil, a generous drizzle of olive oil (about 2 tablespoons) and salt to taste. I recommend two pinches of salt if you are unsure. serve over oiled toast. This topping can be served warm or cold. It will keep for a few days in the refrigerator.

This recipe can be easily doubled.
I used purple basil in the photos fro this recipe. purple basil tastes very much like regular green basil and can be used in exactly the same way. fresh cilantro is a great alternative if you do not have basil or want to try something different.

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