Chilli Zucchini Toast

Ingredients 

• 1 large green zucchini, unpeeled
• 1 tablespoon green chillies, finely chopped
• 8 slices brown bread
• 1 tablespoon olive oil
• 1 teaspoon garlic, finely chopped
• 1 medium onion, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 1 tablespoon refined flour (maida) + for sprinkling
• ¼ cup cottage cheese (paneer), grated
• 1 medium potato boiled, peeled and grated
• 2 tablespoons breadcrumbs
• Oil for shallow frying
• Red capsicum curls for garnishing
• Alfalfa sprouts for garnishing

Method

1. Wash, wipe dry and grate zucchini into a bowl.
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.
3. Cut bread slices into roundels with a round cookie cutter. Heat a non-stick pan, place the bread roundels in it and toast.
4. Add salt and crushed peppercorns to the zucchini and mix well. Cook on high heat till the zucchini is done.
5. Add 1 tbsp refined flour to the zucchini mixture, mix well and saute till the raw smell disappears. Add green chillies and mix well.
6. Transfer the zucchini mixture into a bowl, add cottage cheese, potato and breadcrumbs and mix well.
7. Heat sufficient oil in another non-stick pan.
8. Spread a 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.
9. Arrange the chilli zucchini toasts on a serving plate, garnish with red capsicum curls and alfalfa sprouts and serve hot.

Nutrition Info