Shrimp Toast with Zucchini, Creamy Feta & White Beans by Foodie’s Chef Laura Brennan - Foodies Marke

Ingredients

• u00bd cup finely diced Vidalia or other sweet onion
• 1 u00bc to 1 u00bd pounds zucchini
• 1 medium clove fresh garlic, peeled and very thinly sliced or mashed to a paste (to yield: u00bd tablespoon)
• 6-8 tablespoons olive oil, divided
• Kosher salt
• 1 pinch dried thyme
• 2 teaspoons dried oregano
• u00bd teaspoon fennel seeds, chopped a bit
• 1 pinch crushed red pepper flakes
• 1 can diced tomatoes, drained and juices saved
• u00bd cup cooked white cannellini beans, rinsed & drained
• 1/3 cup crumbled feta cheese
• 8-10 slices French baguette bread, sliced on the diagonal
• 8 ounces, peeled and deveined shrimp, size 16/20 or larger
• Optional: 2 tablespoons chopped fresh parsley
• u00bd lemon cut into wedges