Zucchini Ribbon & Mozzarella Bruschetta


  1. Warm oven to 365°.
  2. Place bias cut bread on parchment paper lined sheet pan. Drizzle with unfiltered extra virgin olive oil followed by a sprinkle of parmesan cheese. Bake until golden and crispy about 7-8 minutes.
  3. Place zucchini on sheet pan and place in oven to cook for about 4-5 minutes. Remove from oven and cool down then cut off top and bottoms.
  4. Cut zucchini on a slicer into thin ribbons lengthwise. Reserve until needed.
  5. Whisk chicken base and water to make stock.
  6. Heat butter and onions in sauté pan over medium heat cook for 2 minutes then place in a blender or food processor. Add peas, pepper, mint and 2-3 tablespoons of chicken stock. Puree until smooth then reserve refrigerated until needed.
  7. Spread some of the pea puree on toasted bread. Arrange a ribbon of zucchini (You will have to cut each ribbon in half or thirds depending on length.) Arrange the mozzarella and garnish with micro greens then serve.


  • 2 ea Peak Fresh Produce® Zucchini
  • 1 1/2 cup West Creek® peas, drained and rinsed
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 tsp Peak Fresh Produce® Mint, chopped
  • 1 tbsp Peak Fresh Produce® Shallot(s), minced
  • 1 cup water
  • 1/2 tsp West Creek® Base, Chicken
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1/4 cup micro greens, for garnish
  • 2 ea Delancey Street Deli® demi baguettes, sliced on bias
  • 1/4 cup Piancone® Extra Virgin Olive Oil Unfiltered
  • 1/4 cup Roma® Cheese Grated, Parmesan
  • 14 ea Roma Ciliegine Mozzarella, cut in half