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
