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