Looking for a garden-fresh summer appetizer or an easy lunch bursting with flavor? This Zucchini Ribbon Toast with whipped goat cheese, lemon zest, and dill is the ultimate seasonal toast recipe. It’s creamy, tangy, herby, and a perfect way to use up that overflowing garden zucchini!
Ingredients:
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Rustic sourdough bread, thick-sliced (preferably artisan-style or homemade for best texture) plus butter or oil
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Fresh garden zucchini
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Soft goat cheese, whipped or spreadable
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High-quality extra virgin olive oil (we love a bold, robust blend!) Evie Olive Oil – Promo: KENDRA20
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Fresh lemon zest and juice (1 lemon)
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Hand-chopped dill (or sub in fresh herbs like basil or chives)
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Sea salt to taste
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Optional: Crushed red chili flakes or chili oil for a spicy kick
Instructions:
1. Toast your bread:
Brush both sides of your sourdough slice with olive oil, then grill or pan-toast until golden brown and crisp. A crunchy base makes all the difference.
2. Goat cheese:
Whip the goat cheese and a hand full of dill with an immersion blender or hand mixer. Then spread on the warm toast. The warmth will make the cheese even creamier and more decadent.
3. Make the zucchini ribbons:
Use a vegetable peeler to shave thin, elegant ribbons of fresh zucchini. Toss them in a bowl with a splash of olive oil, lemon juice form one lemon, lemon zest, and a sprinkle of sea salt. Let them sit for a minute to soften and absorb the flavor.
4. Assemble your toast:
Layer the zucchini ribbons generously over the goat cheese. Top with fresh dill and a squeeze of lemon juice. Add chili flakes or a drizzle of chili oil if you like a little heat.
🧡 Serving Tips:
Pair this zucchini goat cheese toast with a crisp white wine, iced herbal tea, or sparkling lemonade for a light summer lunch, elegant garden brunch, or easy appetizer. It’s vegetarian, nutrient-packed, and the perfect recipe to celebrate your summer harvest!
