Low Carb Classic Tomato and Basil Bruschetta

Enjoy the vibrant flavors of summer with this *Low Carb Classic Tomato and Basil Bruschetta*, a healthy twist on the beloved Italian appetizer. Instead of traditional bread, tender zucchini slices serve as a flavorful, low-carb base, roasted to perfection for a subtle sweetness. Topped with a refreshing medley of diced cherry tomatoes, fragrant fresh basil, and a drizzle of balsamic vinegar, this dish is as nutritious as it is delicious. A hint of garlic and optional Parmesan cheese elevate the flavors, making it a crowd-pleasing choice for everything from light lunches to party appetizers. Ready in just 25 minutes, this gluten-free, keto-friendly bruschetta is proof that healthy eating doesn’t have to compromise on flavor or elegance.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 large Zucchini
• 1.5 cups Cherry tomatoes
• 0.5 cup Fresh basil leaves
• 2 tablespoons Extra virgin olive oil
• 1 tablespoon Balsamic vinegar
• 2 Garlic cloves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.25 cup Grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

Slice the zucchini into 1/4-inch thick rounds, which will be used as the base for the bruschetta.

Step 3

Place the zucchini slices on the prepared baking sheet and lightly brush each side with 1 tablespoon of olive oil.

Step 4

Bake in the preheated oven for about 10 minutes or until the zucchini is tender but not too soft.

Step 5

While the zucchini is baking, prepare the topping by dicing the cherry tomatoes into small pieces and placing them in a medium-sized bowl.

Step 6

Finely chop the fresh basil leaves and add them to the bowl with the tomatoes.

Step 7

Mince the garlic cloves and add them to the tomato mixture.

Step 8

Add the remaining 1 tablespoon of olive oil, balsamic vinegar, salt, and black pepper to the bowl, and gently toss all ingredients together until well combined.

Step 9

Once the zucchini slices are done baking, remove them from the oven and allow them to cool slightly.

Step 10

Top each zucchini slice with a spoonful of the tomato and basil mixture.

Step 11

Optionally, sprinkle grated Parmesan cheese over the top of each bruschetta for added flavor.

Step 12

Serve immediately while the zucchini is still warm for the best taste.

Nutrition Facts

Serving size	(846.6g)

Amount per serving	% Daily Value*
Calories	733.1

Total Fat 46.6g	0%
Saturated Fat 15.1g	0%
Polyunsaturated Fat 0.4g
Cholesterol 47.6mg	0%
Sodium 6858.5mg	0%
Total Carbohydrate 53.7g	0%
Dietary Fiber 7.4g	0%
Total Sugars 43.0g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 789.1mg	0%
Iron 3.1mg	0%
Potassium 1773.3mg	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: 55.5%

Protein: 16.1%

Carbs: 28.4%