Low Carb Bruschetta with Tomato and Mozzarella
Transform your favorite Italian appetizer into a guilt-free delight with this Low Carb Bruschetta with Tomato and Mozzarella. This recipe swaps traditional bread for tender rounds of baked zucchini, creating a light yet satisfying base for a vibrant topping of juicy cherry tomatoes, creamy fresh mozzarella, and aromatic basil. A drizzle of extra virgin olive oil and balsamic vinegar elevates the flavors, while a touch of garlic adds a savory kick. Ready in just 30 minutes, this gluten-free and keto-friendly bruschetta is a fresh, flavorful, and healthy option that's perfect as an appetizer, snack, or light meal. With its simple ingredients and stunning presentation, it’s a delicious way to enjoy a classic dish while sticking to your low-carb lifestyle.
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Recipe Information
Ingredients
- 2 large zucchini
- 1 cup cherry tomatoes
- 8 oz fresh mozzarella
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 10 fresh basil leaves
- 2 cloves garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Slice the zucchini into approximately 1/4 inch thick rounds. You should get around 20 to 24 slices depending on the zucchini size.
Arrange zucchini slices on a baking sheet lined with parchment paper. Lightly brush both sides with olive oil using half of the listed oil quantity.
Bake the zucchini slices in the preheated oven for about 8–10 minutes or until just tender. Remove from the oven and set aside to cool slightly.
While the zucchini is baking, dice the cherry tomatoes and mozzarella into small cubes. Place them in a medium-sized bowl.
Finely chop the garlic cloves and add them to the tomato and mozzarella mixture.
Chop the basil leaves into thin strips, known as chiffonade (reserving a few whole leaves for garnish if desired) and add to the tomato mixture.
Drizzle the remaining olive oil and the balsamic vinegar over the tomato mixture. Season with salt and black pepper, then gently toss everything together until well combined.
Spoon a generous amount of the tomato and mozzarella mixture onto each baked zucchini slice.
Garnish with additional basil leaves if desired, and serve immediately for the best flavor.
Nutrition Facts
Calories |
1297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 7535 mg | 328% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 45.2 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2325 mg | 179% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3368 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
