Crostini Bar: Raw Zucchini and Corn Crostini Topper – Rachael Ray

Ingredients

• About 1/4 cup extra virgin olive oil (EVOO)
• 2 cloves garlic, grated or pasted
• Juice of 1 lemon
• 1/2 cup mint leaves, chopped
• A generous handful of flat leaf parsley, chopped
• 1 pound firm zucchini, seeded, if necessary, and cut into 1/4-inch dice
• 2 ears fresh corn on the cob, kernels scraped
• 3-4 scallions, whites and greens finely chopped
• 1 small Fresno or Italian cherry pepper chili, seeded and finely chopped (optional)
• Salt and black pepper