Zucchini Bruschetta
Load up oven-roasted zucchini slices with tomatoes, garlic, Parmesan, fresh basil, balsamic vinegar, and olive oil for a snack that’s bursting with flavor!
Servings: 4
Calories: 97kcal
Ingredients
- 1 cup chopped grape tomatoes
- 2 garlic cloves, minced
- 3 tablespoons freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 medium zucchini
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl, mix together the tomatoes, garlic, Parmesan cheese, basil, 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Set aside.
- Pour the remaining 1 tablespoon olive oil into a small cup. Lightly brush the oil onto the parchment paper or baking mat. Cut the zucchini into ¼- inch- thick slices.
- Place the slices on the baking sheet and brush lightly with oil. Bake for 3 minutes.
- Remove from the oven and flip each zucchini slice. Lightly brush the remaining oil over the tops.
- Return to the oven and bake for 3 minutes more. Remove the zucchini from the oven and top each slice with the tomato mixture.
- Serve immediately while the zucchini slices are still crisp.
Notes
Note: Recipe makes about 20 slices, depending on the size of the zucchini. It’s best to choose one that’s long and narrow.
Excerpted from Low Carb Yum Simple Keto Meals For Beginners: 125+ Low Carb Recipes for Two or More © 2021 by Lisa MarcAurele. Photography © 2021 by Lauren Volo for Big Leo. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
Nutrition
Serving: 4slices | Calories: 97kcal | Carbohydrates: 4g | Protein: 3g | Fat: 8g | Sodium: 209mg | Fiber: 1g | Sugar: 2g