Zucchini Bruschetta (Printable Version)
Crisp zucchini rounds topped with tomatoes, garlic, Parmesan and basil for a flavorful low-carb appetizer.
# Ingredients:
→ Main Ingredients
01 -
1 medium zucchini, long and narrow preferred
02 -
1 cup grape tomatoes, chopped
03 -
2 garlic cloves, minced
04 -
3 tablespoons freshly grated Parmesan cheese
05 -
¼ cup fresh basil leaves, chopped
→ Dressing
06 -
2 tablespoons extra-virgin olive oil
07 -
1 teaspoon balsamic vinegar
08 -
¼ teaspoon salt
09 -
⅛ teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
02 -
In a small bowl, combine the chopped tomatoes, minced garlic, grated Parmesan cheese, chopped basil, 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Set aside to allow flavors to meld.
03 -
Pour the remaining 1 tablespoon olive oil into a small cup. Lightly brush the oil onto the prepared baking sheet. Cut the zucchini into ¼-inch-thick slices. Arrange slices on the baking sheet and brush lightly with oil.
04 -
Bake for 3 minutes. Remove from the oven and flip each zucchini slice. Lightly brush the remaining oil over the tops.
05 -
Return to the oven and bake for 3 minutes more until zucchini is tender-crisp.
06 -
Remove the zucchini from the oven and top each slice with the tomato mixture. Serve immediately while the zucchini slices are still crisp.
# Additional Notes:
01 -
Recipe makes about 20 slices, depending on the size of the zucchini
02 -
For a variation, replace zucchini with French baguette slices or gluten-free bread
03 -
Add mozzarella cheese for a more complex flavor profile
04 -
Roma or cherry tomatoes can substitute for grape tomatoes
05 -
Fresh oregano or parsley can be used alongside or instead of basil for flavor variation