Zucchini Bruschetta (Low Carb, Gluten Free)
Here’s a sensational low carb, low calorie, low fat, low sugar, and gluten-free take on bruschetta. And, it’s drop-dead delicious!!! One of my favorite appetizers. So easy to pull together, these little gems are so versatile. They also make a yummy snack, side vegetable, or even a meatless meal. Guaranteed to be a huge hit! Each skinny piece has just 23 calories and 1 gram of fat. Eat 2 and it still has only 46 calories and 1 gram of fat. Of course, if you’re serving as the main course you will probably want at least 4 of them.
Why You’ll Love Zucchini Bruschetta (Low Carb, Gluten Free)
Zucchini Bruschetta is a refreshing and light appetizer or side dish that appeals to those seeking healthier alternatives. This dish offers a delightful combination of fresh flavors, with juicy tomatoes, fragrant basil, and a drizzle of balsamic vinegar atop grilled zucchini slices. Its low-carb nature and versatility make it suitable for various dietary preferences. Perfect for summer gatherings or as a simple yet impressive weeknight meal addition.Ingredients for Zucchini Bruschetta (Low Carb, Gluten Free)
This recipe offers a light and refreshing take on the classic bruschetta, with zucchini slices as the base. Here's a breakdown of the ingredients:Zucchini Base:- 4 large zucchini: The zucchini slices serve as the base for the bruschetta, replacing traditional bread.
- Olive oil spray: Used to lightly coat the zucchini slices before grilling, helping to create a slightly crispy texture.
- A little salt and pepper: Basic seasonings to enhance the flavor of the zucchini.
- Garlic powder: Adds a savory depth to the zucchini.
- 2 cups grape or cherry tomatoes, sliced in half or fours: The main component of the topping, providing a fresh and juicy flavor.
- 2 tablespoons balsamic vinegar: Adds a tangy sweetness to the tomato topping.
- ½ tablespoon extra virgin olive oil: Brings out the flavors of the tomatoes and adds a slight richness.
- ½ teaspoon salt: Enhances the flavor of the tomatoes.
- ½ teaspoon garlic powder: Adds a savory depth to the tomato topping.
- Fresh ground pepper, to taste: Balances the flavors and adds complexity.
- 8 teaspoons Parmesan cheese: Provides a salty and nutty flavor, adding a final touch to the bruschetta. This can be omitted for those following a Paleo diet.
How to Make Zucchini Bruschetta (Low Carb, Gluten Free)
Preparing the Zucchini Boats- Preheat oven: Begin by preheating your oven to 400°F (200°C).
- Prepare the baking sheet: Line a baking sheet with aluminum foil.
- Prepare the zucchini: Cut each zucchini in half lengthwise, then cut each half in half again. Use a spoon or melon baller to scoop out the middle of each zucchini half, leaving a ¼-inch thick shell.
- Season the zucchini: Place the zucchini boats on the prepared baking sheet, spray with olive oil, and season with salt, pepper, and garlic powder.
- Bake the zucchini: Bake the zucchini boats for 15-20 minutes, or until tender.
- Combine ingredients: In a medium bowl, combine the sliced tomatoes, balsamic vinegar, olive oil, salt, garlic powder, and black pepper.
- Refrigerate: Refrigerate the tomato topping until ready to use.
- Fill the zucchini boats: Once the zucchini boats are baked, fill each boat with about 2 tablespoons of the tomato topping.
- Add cheese: Sprinkle ½ teaspoon of Parmesan cheese on top of each zucchini boat.
- Bake again: Return the zucchini boats to the oven and bake for an additional 5 minutes.
Helpful Tips About this Recipe
Makes 16 pieces (each serving 1, 2 zucchini bruschetta, see Skinny Facts below)
Food Facts
Bruschetta is traditionally toasted bread seasoned with garlic and olive oil, commonly served warm as an appetizer, snack, or side dish. The name comes from the Italian word bruscare, which means “to roast over coals.”
Healthy Benefits
Zucchini is high in fiber, water, vitamin A, vitamin C and potassium. Tomatoes are loaded with antioxidant benefits. They provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. WW Freestyle SmartPoints 1-Blue for 1 piece
WW SmartPoints 1-Green for 1 piece
WW POINTS PLUS for 1 piece WW Freestyle SmartPoints 1-Blue for 2 pieces
WW SmartPoints 1-Green for 2 pieces
WW POINTS PLUS 1 for 2 pieces
Food Facts
Bruschetta is traditionally toasted bread seasoned with garlic and olive oil, commonly served warm as an appetizer, snack, or side dish. The name comes from the Italian word bruscare, which means “to roast over coals.”
Healthy Benefits
Zucchini is high in fiber, water, vitamin A, vitamin C and potassium. Tomatoes are loaded with antioxidant benefits. They provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E. WW Freestyle SmartPoints 1-Blue for 1 piece
WW SmartPoints 1-Green for 1 piece
WW POINTS PLUS for 1 piece WW Freestyle SmartPoints 1-Blue for 2 pieces
WW SmartPoints 1-Green for 2 pieces
WW POINTS PLUS 1 for 2 pieces
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SKINNY FACTS: for 1 zucchini bruschetta 23 calories, 1g fat, 0g sat. fat, 0mg chol, 2 g protein, 1g carbs, 1g fiber, 74mg sodium, 1g sugar |
Zucchini Bruschetta (Low Carb, Gluten Free)
Ingredients
Ingredients for Zucchini Boats:
- 4 large zucchini
- Olive oil spray
- A little salt and pepper
- Garlic powder
Ingredients for Tomato Topping:
- 2 cups grape or cherry tomatoes, sliced in half or fours
- 2 tablespoons Balsamic vinegar
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- Fresh ground pepper, to taste
Ingredients for Cheese Topping:
- 8 teaspoons Parmesan cheese (for Paleo, leave off the cheese)
Instructions
- To Prepare Zucchini Boats: Preheat oven to 400 degrees. Line a baking pan with foil. Cut each zucchini in half. Using a small spoon or melon baller, scoop out middle section of the zucchini halves to form a boat, leaving a thin shell on each half. Cut each zucchini, in the middle, in half again. This will create 16 pieces. (16 zucchini halves)
- Place on baking sheet. Spray with olive oil spray. Sprinkle each with a little salt, pepper, and garlic powder. Bake for 15-20 minutes until soft.
- To Prepare the Tomato Topping: In a medium bowl, toss together all tomato topping ingredients except Parmesan cheese. Mix well. Refrigerate until ready to use. Stir well before stuffing the zucchini boats.
- When zucchini is baked, stuff each with about 2 tablespoons of tomato topping. Some will take a bit more. Drizzle balsamic mixture over each. Be sure to use all of it. You can go back to each and drizzle a little more. Sprinkle the top of each piece of zucchini with ½ teaspoon grated Parmesan cheese. Place back in oven and bake for 5 minutes.
- Just like bruschetta, you’ll need to serve these on a little plate. They do fall apart a bit while eating them. So pop the fallen pieces right in your mouth!
Nutrition
Serving: 1bruschettaCalories: 23kcalCarbohydrates: 1gProtein: 2gFat: 1gSodium: 74mgFiber: 1gSugar: 1gBlue Smart Points: 1Green Smart Points: 1Plus Points: 1
Tried this recipe?Let me know how it was!
What did you do with the meat of the zucchini that was scooped out to make the boats?
Francine, the scooped out part of the zucchini is not used for this recipe. You could always chop and add to a salad or stirfry.
My best,
Nancy