Low Carb Classic Tomato and Basil Bruschetta
Elevate your appetizer game with this *Low Carb Classic Tomato and Basil Bruschetta*, a fresh and flavorful twist on the beloved Italian dish. Perfectly roasted zucchini slices serve as a low-carb alternative to traditional bread, creating a tender yet sturdy base for the vibrant topping of diced cherry tomatoes, fragrant fresh basil, and a hint of minced garlic. A drizzle of extra virgin olive oil and balsamic vinegar ties the flavors together, while an optional sprinkle of Parmesan cheese adds a savory finish. Ready in just 25 minutes, this recipe is ideal for keto-friendly entertaining, snackable bites, or light summer meals. Whether served warm or at room temperature, these zucchini-based bruschettas are bursting with Mediterranean charm!
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Recipe Information
Ingredients
- 2 large Zucchini
- 1.5 cups Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Balsamic vinegar
- 2 Garlic cloves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the zucchini into 1/4-inch thick rounds, which will be used as the base for the bruschetta.
Place the zucchini slices on the prepared baking sheet and lightly brush each side with 1 tablespoon of olive oil.
Bake in the preheated oven for about 10 minutes or until the zucchini is tender but not too soft.
While the zucchini is baking, prepare the topping by dicing the cherry tomatoes into small pieces and placing them in a medium-sized bowl.
Finely chop the fresh basil leaves and add them to the bowl with the tomatoes.
Mince the garlic cloves and add them to the tomato mixture.
Add the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and black pepper to the bowl, and gently toss all ingredients together until well combined.
Once the zucchini slices are done baking, remove them from the oven and allow them to cool slightly.
Top each zucchini slice with a spoonful of the tomato and basil mixture.
Optionally, sprinkle grated Parmesan cheese over the top of each bruschetta for added flavor.
Serve immediately while the zucchini is still warm for the best taste.
Nutrition Facts
Calories |
733 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6858 mg | 298% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 43.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1773 mg | 38% | |
*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.
