How to make Chilli Zucchini Toast -
Zucchini by itself doesn’t have much flavour but serve it this way and everyone will love it
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Large green zucchini, Green chillies (हरी मिर्च )
Cuisine : Fusion
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Tomato Pesto Pizza Egg Hoppers Madelines Papad Bhel
Chilli Zucchini Toast Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chilli Zucchini Toast Recipe
Large green zucchini unpeeled 1
Green chillies finely chopped 1 tablespoon
Brown bread 8 slices
Olive oil 1 tablespoon
Garlic finely chopped 1 teaspoon
Medium onion finely chopped 1
Salt to taste
Black peppercorns crushed to taste
Refined flour (maida) 1 tablespo + for sprinkling
Cottage cheese (paneer) grated 1/4 cup
Medium potato boiled, peeled and grated 1
Breadcrumbs 2 tablespoons
Oil for shallow frying
Red capsicum curls for garnishing
Alfalfa sprouts for garnishing
Method
Step 1
Wash, wipe dry and grate zucchini into a bowl.
Step 2
Heat 1 tbsp olive oil in a non-stick pan, add garlic and onion, mix and sauté for 1 minute. Add zucchini and mix well.
Step 3
Cut bread slices into roundels with a round cookie cutter. Heat a non-stick pan, place the bread roundels in it and toast.
Step 4
Add salt and crushed peppercorns to the zucchini and mix well. Cook on high heat till zucchini is done.
Step 5
Add 1 tbsp refined flour to the zucchini mixture, mix well and saute till the raw smells disappear. Add green chillies and mix well.
Step 6
Transfer the zucchini mixture into a bowl, add cottage cheese, potato and breadcrumbs and mix well.
Step 7
Heat sufficient oil in another non-stick pan.
Step 8
Spread generous amount of chilli-zucchini mixture evenly on one side of the toasted bread roundels, sprinkle refined flour on top, place them in the pan zucchini side facing downwards and shallow-fry till the underside is golden.
Step 9
Arrange the chilli zucchini toasts on a serving plate, garnish with red capsicum curls and alfalfa sprouts and serve hot.
Nutrition Info
Calories : 1077 Kcal
Carbohydrates : 20.9 gm
Protein : 139.6 gm
Fat : 47.9 gm
Other : 14.1
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
