Instructions

• Preheat oven to 450° F
• In a large skillet, cook onion in olive oil over medium heat until soft
• Add zucchini and garlic until zucchini is barely tender, stirring occasionally
• Add tomatoes and thyme, cook for about two more minutes
• Add wine, salt & pepper and simmer for about 4 minutes or until the liquid is reduced by at least half
• Remove from skillet and allow to cool
• On a baking sheet toast bread (brush with olive oil, if desired) until pale golden, about 3 to 4 minutes)
• Mound about two tablespoons of the zucchini mixture on each toast round and top with the half slice of provolone
• Bake crostini in the middle of the oven until cheese is melted and golden

Source