Zucchini Bruschetta – Low-carb and Gluten-free!

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I’m pretty sure zucchini can do just about anything. Act like a noodle? Yup. Hide in a moist brownie? Check. Crisp up like a chip? Absolutely. So, it was no surprise to me that it was spectacular in place of bread in low-carb Zucchini Bruschetta!

It seems the amazing zucchini can conquer just about any challenge and get off being a little boastful at the same time. After all, it is a green vegetable. 🙂

Zucchini Bruschetta round on a cutting board

The zucchini takes the role of bread in this recipe. A traditional tomato bruschetta mixture sits atop roasted (or grilled) zucchini. It’s topped with mozzarella cheese…or vegan shreds…or nothing at all. Any which way you make it, it comes out tasty!

Easy Tomato Bruschetta in bowl with spoon

The bruschetta is a mixture of chopped roma tomatoes, fresh basil, garlic, olive oil, balsamic vinegar, salt and pepper. It’s great on a thin slice of grilled bread. (And, there were a few diners at my campsite rooting for this option.)  But, I insisted we give zucchini bruschetta the opportunity to shine all alone. 🙂

fingers holding Sliced Zucchini with lots of rounds on cutting board

The zucchini forms the base of the bruschetta. It should be tender, but firm. Cut the slices about a 1/4 inch thick.

It doesn’t take too long to achieve the perfect “doneness.” Place zucchini slices on a baking sheet coated with cooking spray. Lightly (very, very lightly) coat the top side with olive oil. Bake the slices in a 375 degree F oven for about 2 minutes. Flip the slices, lightly coat the tops with olive oil and cook 2 minutes more.

Zucchini Bruschetta on cutting board

Remove the zucchini from the oven and top with the tomato bruschettta mixture. Sprinkle mozzarella cheese or vegan shreds over the top, if desired. Return to the oven for two minutes more.

upclose zucchini bruschetta on cutting board

Enjoy zucchini bruschetta while it’s hot and before it’s all gone!

I was motivated to compile a list of all the terrific zucchini recipes that I’ve seen around the internet from muffins and pancakes to fries. So many recipes, so little time. Sigh…But, I will leave you with one other inspiration that really makes you think outside the box: Grilled Zucchini Nachos by Two Peas & Their Pod.

Amazing. There really isn’t anything this vegetable can’t do!

Low-Carb Zucchini Bruschetta Video


Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

Zucchini Bruschetta
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5 from 2 votes

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.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Appetizer
Cuisine: Mediterranean
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
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1 large or 2 small zucchini
  • Cooking spray
  • 1/4 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 1/4 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
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  1. Irene Lewis says

    I love your post. I planted a garden and God has blessed me with tomatoes,
    garlic, basil and loads of zucchini. I can not wait to try this recipe. Everything
    is so fresh. You are very innovative and probably had a alot of zuccinni.

  2. Courtney M. says

    I made this for dinner the other night and it was delicious! I couldn’t get the zucchini pieces to stay firm, so we ate them with a fork. Regardless, they were incredible! Thank you so much for the idea! We have tons of zucchini and are always looking for new ideas for them!

    • Thanks so much for your comment! I find that the zucchini holds best if it’s sliced a bit on the thick side. But, a fork works for me too!!

  3. These are amazing! Am on a low carb diet at the moment and hosted an Italian themed dinner. Was getting major bread envy until I found this recipe! Over did the first batch so they were a little soggy but still tasty, used a timer for the second batch which were absolutely perfect!

  4. Hi there. I don’t know if you mind, but this blogger copied your ingredients and photo. She originally had the whole recipe there. I have tried to contact her but she isn’t responding :(. Maybe if we all do she will realize that taking photos w/o asking isn’t OK. http://www.mommyinlovewithfitness.com/?p=231

    Thought you might want to know.

  5. These are great! Zucchini is a favorite in our house and I’m always looking for new recipes

  6. What a nifty idea! 🙂 I love how fresh and flavorful it looks, and I love zucchini too! So this will be happening soon. 🙂

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