Appetizers, Sides

Zucchini bruschetta bites

2 comments

Zucchini bruschetta bites is a low-carb and gluten free way to enjoy bruschetta and fresh garden vegetables. It’s a great appetizer or shared plate.

Zucchini bruschetta bites on a large platter.
Zucchini bruschetta bites

Bruschetta is one of my favorite summer-time appetizers. It’s the perfect way to use beautiful ripe tomatoes and basil from the garden. Bruschetta is usually served on slices of baguette bread that has been lightly brushed with olive oil or rubbed with garlic and olive oil, then lightly toasted on the grill. To me, classic bruschetta and toast is summer on a plate.

Pin this recipe!

In this Zucchini bruschetta bites recipe, the zucchini replaces the bread, which gives us delicious, low-carb and gluten-free wedges to enjoy bruschetta on. It’s a nice twist on traditional bruschetta and also a great way to get your veggies! The zucchini cooks up fast on the grill (within minutes). You want it to have a little crunch and firmness and not be mushy.

There are two parts to this delicious recipe:

Let’s make bruschetta!

Use fresh ripe tomatoes and fresh Italian basil. I used ripe hot-house tomatoes, but you can use roma tomatoes, garden tomatoes or heirloom tomatoes for a beautiful mix of color and complexity. Roughly chop your tomatoes into bite sized pieces and place into a bowl. I prefer the pieces to be a bit on the larger side giving it a more rustic appeal. Tear a handful of fresh basil into pieces with your hands and place into the bowl. Add crushed garlic and olive oil. Season with sea-salt and fresh ground pepper to taste and toss.

Bruschetta in a mixing bowl. Fresh tomatoes on the right.
Making bruschetta

Next, grill the zucchini wedges

Slice the zucchini into wedges on a diagonal about 2 inches in length. Do not slice too thin. Arrange the slices on a platter. Brush one side with extra virgin olive oil and season with a sprinkling of sea salt.

Preparing the zucchini on a tray. Getting ready for the grill.
Getting the zucchini ready for the grill


Get the grill nice and hot. Lay the zucchini slices in a diagonal on the grill so they get nice grill marks. It will not take long to cook – only three to four minutes total. Turn once during this time-frame. Remove from the grill and arrange on a platter. Spoon a small amount of bruschetta on top of each zucchini slice. These will cool quickly, but that is just fine. They can be served cold and will still taste delicious, especially on a hot summer day.

A close up of zucchini bruschetta bites on a platter.
Fresh and tasty zucchini bruschetta bites

Zucchini bruschetta bites are ready! These tasty fresh appetizers will be a hit of your next backyard party. Your guests will love them.

Zucchini bruschetta bites

Recipe by Michelle BarsnessCourse: Appetizers, SidesCuisine: American, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

10

minutes
Calorieskcal

A delicious low-carb and gluten free way to enjoy fresh bruschetta with grilled zucchini wedges instead of bread.

Ingredients

  • Bruschetta
  • 3 medium sized fresh tomatoes

  • 1 handful sprigs fresh basil

  • 1 small garlic clove, crushed

  • 1 1/2 to 2 tbsp extra virgin olive oil

  • 1 pinch fine sea salt and fresh ground pepper, to taste

  • Zucchini wedges
  • 2 small to medium sized zucchinis (cut into wedges, about 2 inches in length)

  • extra virgin olive oil

  • fine sea salt

Directions

  • Bruschetta
  • Use fresh ripe tomatoes and fresh Italian basil. Roughly chop your tomatoes into bite sized pieces and place into a bowl. I prefer the pieces to be a bit on the larger side giving it a more rustic appeal.
  • Tear a handful of fresh basil into pieces with your hands and place into the bowl. Add crushed garlic and olive oil. Season with sea-salt and fresh ground pepper to taste and toss.
  • Grilled zuchinni
  • Slice the zucchini into wedges on a diagonal about 2 inches in length. Do not slice too thin. Arrange the slices on a platter. Brush one side with extra virgin olive oil and season with a sprinkling of sea salt.
  • Get the grill nice and hot. Lay the zucchini slices in a diagonal on the grill so they get nice grill marks. It will not take long to cook – only three to four minutes total. Turn once during this time-frame.
  • Remove from the grill and arrange on a platter. Spoon a small amount of bruschetta on top of each zucchini slice. These will cool quickly, but that is just fine. They can be served cold and will still taste delicious, especially on a hot summer day.
 

2 Comments

  1. What a clever way to get gluten free and super healthy bruschetta! 🙂 it’s a perfect party pick-me-up appetiser! Have to try it once the sun is out and summer parties are on again 🙂 Thanks for sharing

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Don’t miss a recipe! Subscribe to our newsletter.