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Zucchini Bruschetta
You won't miss the bread in zucchini bruschetta! Fresh tomatoes, basil, garlic, balsamic vinegar and a sprinkle of cheese sits atop the roasted zucchini.
Course
Appetizer
Cuisine
Mediterranean
Prep Time
15
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
80
kcal
Author
Marjory Pilley
Ingredients
6
Roma tomatoes
diced
2
garlic cloves
minced
8
fresh basil leaves
stacked, rolled and cut into very thin slices
1
Tablespoon
olive oil + scant amount to brush on zucchini slices
1
teaspoon
balsamic vinegar
¼
teaspoon
sea salt
⅛
teaspoon
black pepper
1
large or 2 small zucchini
Cooking spray
¼
cup
mozzarella cheese
Parmesan cheese or Vegan shreds, optional
Instructions
Preheat oven to 375 degrees F
Mix together tomatoes, basil, olive oil, balsamic vinegar, sea salt and black pepper in a bowl.
Set tomato mixture aside to blend while preparing zucchini.
Cut zucchini into ¼ inch thick slices.
Place zucchini slices on a baking sheet coated with cooking spray.
Lightly brush zucchini slices with olive oil.
Bake in the oven for two minutes.
Flip zucchini slices, lightly coat with olive oil, and cook for two minutes more. Zucchini should be firm, not mushy.
Spoon tomato mixture on top of each zucchini slice and then top with shreds, if using.
Return to oven and bake for two minutes more.
Enjoy immediately!
Notes
Use low-fat cheese to keep the recipe South Beach Diet Phase 1 compliant.
Nutrition
Calories:
80
kcal
|
Carbohydrates:
6
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
198
mg
|
Potassium:
348
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
960
IU
|
Vitamin C:
21.9
mg
|
Calcium:
55
mg
|
Iron:
0.4
mg