Chilli Zucchini Toast | Cooksmart | Sanjeev Kapoor Khazana

Delicious toast stuffed with a zucchini paneer and potato filling along with numerous spices.

CHILLI ZUCCHINI TOAST

Ingredients

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

Method

1. Grate zucchini and put into a bowl.
2. Heat 1 tbsp olive oil in a non-stick pan, add garlic, onion and sauté for a minute. Add zucchini and mix well. Add salt and crushed peppercorns and mix well. Cook on high heat till zucchini is done.
3. Cut bread slices into roundels with a round cookie cutter.
4. Toast bread roundels in another non-stick pan, turning sides, till crisp on both the sides.
5. Add 1 tbsp refined flour to the first pan and mix well. Add green chillies and mix well.
6. Transfer the zucchini mixture into a bowl, cool to room temperature and add cottage cheese, potato and breadcrumbs and mix well.
7. Heat 2-3 tbsps oil in another non-stick pan.
8. Spread the 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.

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Cuisine - Fusion

Course - starter

Dish - starter