Low Carb Bruschetta with Tomato and Mozzarella

Transform a classic Italian appetizer into a guilt-free indulgence with this Low Carb Bruschetta with Tomato and Mozzarella. Featuring tender zucchini rounds as a wholesome base, this recipe swaps out traditional bread for a keto-friendly twist without sacrificing flavor. Each bite is layered with a vibrant medley of juicy cherry tomatoes, creamy fresh mozzarella, and aromatic basil, all tied together with a drizzle of extra virgin olive oil and tangy balsamic vinegar. Finished with a hint of garlic for added depth, these zucchini bruschettas are roasted to perfection and topped for a fresh, satisfying bite. Ready in just 30 minutes, this gluten-free and low-carb appetizer is perfect for entertaining, snacking, or adding a touch of Mediterranean flair to your meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 2 large zucchini
• 1 cup cherry tomatoes
• 8 oz fresh mozzarella
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 10 fresh basil leaves
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Slice the zucchini into approximately 1/4 inch thick rounds. You should get around 20 to 24 slices depending on the zucchini size.

Step 3

Arrange zucchini slices on a baking sheet lined with parchment paper. Lightly brush both sides with olive oil using half of the listed oil quantity.

Step 4

Bake the zucchini slices in the preheated oven for about 8–10 minutes or until just tender. Remove from the oven and set aside to cool slightly.

Step 5

While the zucchini is baking, dice the cherry tomatoes and mozzarella into small cubes. Place them in a medium-sized bowl.

Step 6

Finely chop the garlic cloves and add them to the tomato and mozzarella mixture.

Step 7

Chop the basil leaves into thin strips, known as chiffonade (reserving a few whole leaves for garnish if desired) and add to the tomato mixture.

Step 8

Drizzle the remaining olive oil and the balsamic vinegar over the tomato mixture. Season with salt and black pepper, then gently toss everything together until well combined.

Step 9

Spoon a generous amount of the tomato and mozzarella mixture onto each baked zucchini slice.

Step 10

Garnish with additional basil leaves if desired, and serve immediately for the best flavor.

Nutrition Facts

Serving size	(1331.4g)

Amount per serving	% Daily Value*
Calories	1297.3

Total Fat 79.2g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 2.1g
Cholesterol 147.4mg	0%
Sodium 7534.6mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 22.1g	0%
Total Sugars 45.2g
Protein 76.6g	0%

Vitamin D 36.3IU	0%
Calcium 2325.1mg	0%
Iron 19.0mg	0%
Potassium 3368.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 23.3%

Carbs: 22.5%