Low Carb, Gluten Free Zucchini Bruschetta



4 large zucchini

Olive oil spray

A little salt and pepper

Garlic powder

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

8 teaspoons Parmesan cheese


1. 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 piece in half again. This will make 16 pieces.

2. 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.

3. 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.

4. 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.

5. Just like bruschetta, you’ll need to serve these on a little plate. They do fall a part a bit while eating them. So pop the fallen pieces right in your mouth!

Makes 16 pieces

Nutrition 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

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