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Zucchini Bruschetta

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
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Calories 80kcal


  • 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
  • teaspoon black pepper
  • 1 large or 2 small zucchini
  • Cooking spray
  • ¼ cup mozzarella cheese Parmesan cheese or Vegan shreds, optional


  • 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!


Use low-fat cheese to keep the recipe South Beach Diet Phase 1 compliant.


Calories: 80kcal | Carbohydrates: 6g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 198mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 21.9mg | Calcium: 55mg | Iron: 0.4mg