Low Carb, Gluten Free Zucchini Bruschetta


Yield :

  • Makes 16 pieces
  • for 1 zucchini bruschetta
  • Smartpoints : 1

Ingredients :

  • 4 large zucchini
  • Olive oil spray
  • A little salt and pepper
  • Garlic powder
  • 2 cups grape or cherry tomatoes, sliced in half or fours
  • 2 tablespoons Balsamic vinegar
  • ½ tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • Fresh ground pepper, to taste
  • 8 teaspoons Parmesan cheese

Preparation :

  • 1. To Prepare Zucchini Boats: Preheat oven to 400 degrees. Line a baking pan with foil.
    Cut each zucchini in half. Using a small spoon or melon baller, scoop out middle section of the zucchini halves to form a boat, leaving a thin shell on each half. Cut each piece in half again. This will make 16 pieces.
  • 2. Place on baking sheet. Spray with olive oil spray. Sprinkle each with a little salt, pepper and garlic powder. Bake for 15-20 minutes until soft.
  • 3. To prepare the tomato topping: In a medium bowl, toss together all tomato topping ingredients except Parmesan cheese. Mix well. Refrigerate until ready to use. Stir well before stuffing the zucchini boats.
  • 4. When zucchini is baked, stuff each with about 2 tablespoons of tomato topping. Some will take a bit more. Drizzle balsamic mixture over each. Be sure to use all of it. You can go back to each and drizzle a little more. Sprinkle the top of each piece of zucchini with ½ teaspoon grated Parmesan cheese. Place back in oven and bake for 5 minutes.
  • 5. Just like bruschetta, you’ll need to serve these on a little plate. They do fall a part a bit while eating them. So pop the fallen pieces right in your mouth!

Nutritional Info :

  • Makes 16 pieces
  • for 1 zucchini bruschetta
  • 23 calories
  • 1g fat
  • 0g sat fat
  • 0mg chol
  • 2 g protein
  • 1g carbs
  • 1g fiber
  • 74mg sodium
  • 1g sugar
  • SmartPoints value : 1

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