BRUSCHETTA TOPPED WITH ZUCCHINI PUREE
AND SUN-DRIED TOMATOES

1/4 cup extra-virgin olive oil
1/4 small onion, peeled and chopped
2 medium zucchini, washed, ends sliced off, and coarsely sliced
2 garlic cloves, peeled and minced
8 fresh basil leaves, finely chopped
2 tablespoons chopped Italian parsley
Salt and freshly ground black pepper to taste
6 slices (1/2 - to 1-inch thick) good-quality crusty Italian-style bread,
or 12 slices from a baguette, cut the same thickness, on a diagonal
1 to 2 garlic cloves, peeled
Extra-virgin olive oil
6 sun-dried tomatoes packed in oil, drained, cut into thin strips

Gently heat the 1/4 cup olive oil in a small saute pan. Add the onion and saute over medium-low until soft and translucent.

Add the zucchini, garlic, basil and parsley. Saute briefly to evenly coat the zucchini with the oil and onion, then cover the pan and cook over medium heat, stirring frequently, until the zucchini becomes extremely soft and falls apart completely. Add salt and pepper to taste.

Meanwhile, prepare the bread by grilling or lightly toasting the slices on both sides.

TO SERVE:
Rub the top side of each slice with the garlic cloves and drizzle or brush with olive oil. Spread the rough zucchini puree on the grilled bread. Garnish with the sun-dried tomatoes.

Makes 6 servings
Adapted from source: Cucina Rustica by Viana La Place and Evan Kleiman