Zucchini Bruschetta

Adapted oh so slightly from The Dinner Mom

A low-carb yet delicious version of bruschetta with zucchini rounds stepping in for the bread. Yes, my friends, zucchini is your friend!

I freaking adore bruschetta, but I’ve kind of mostly given up bread, not because I’m gluten free or anything, but I notice that when I eat carbs (even healthy carbs), I tend to gain weight. So when I saw this low-carb zucchini bruschetta from The Dinner Mom, I was SUPER excited! Why didn’t I think of that? I’ve made zucchini pizza, so why the heck didn’t I think of doing zucchini bruschetta?

I’m feeling like this genius idea is definitely going to be a frequent happening this summer in my kitchen, especially when the fresh zucchini and tomatoes start coming in from the garden. At mom and dad’s last weekend, I saw six tiny zucchini starting on one of my mom and dad’s plants … and there are little tomatoes starting to form too. It won’t be long! I even have a few baby tomatoes starting on my tomatoes in pots on my patio. Sometimes I wonder why I bother when my mom and dad (and everyone who has a proper garden) is so overflowing with produce when their gardens begin to produce that they are more than happy if you’ll take some of it, but still I somehow always have a few plants in pots. Many of them are herbs and my basil is doing great, so that makes me happy because it means I can grab a few fresh basil leaves whenever I want some bruschetta.

Zucchini Bruschetta

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 2 - 4 servings 1x

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Ingredients

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• 1 clove garlic, peeled and smashed with the side of your knife
• 1 – 2 Tablespoons Olive oil
• About 2 cups of chopped fresh sweet garden tomatoes
• 1 teaspoon balsamic vinegar
• Salt & freshly ground pepper, to taste
• Several fresh basil leaves
• 1 – 2 zucchini, sliced thin (about 1/4 inch)
• Shredded or sliced Asiago, Parmesan or other Italian cheese

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Instructions

1. Preheat oven to 400 F. Spray a baking sheet with cooking spray.
2. Put the garlic and the olive oil in a bowl together to mingle.
3. Place zucchini slices on a baking sheet coated with cooking spray and bake for 2 minutes. Remove from oven, flip, top with a bit of cheese and roast for 2 minutes more. Zucchini should be crisp tender (not mushy) and cheese should be melty.
4. While the zucchini is roasting, chop the tomatoes into small chunks (or cut cherry tomatoes in half or quarters), then stir in the balsamic vinegar.
5. Gather several basil leaves of roughly the same size, pile the leaves on top of each other and roll them into a log. Slice the leaves crosswise in very thin strips to create little basil ribbons.
6. When the zucchini is done, add the olive oil to the tomato mixture (and if you like, chop up the garlic and toss that in as well. Sprinkle with salt & pepper to taste.
7. Top the zucchini rounds with the bruschetta mixture and basil ribbons and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at Foodie Friends Friday and Hearth & Soul Link Party.