A perfect appetizer for summer gatherings. You can impress your family by using the abundance coming from your garden, and impress your friends by the flavor and simplicity of this bruschetta recipe.
Appetizers that are vegetable-based mean you still have room in your belly for the main course, and you've already boosted your veggie intake. Get all the flavor of a traditional bread-based bruschetta but without all the carbs with this quick, simple recipe.
Ingredients for Zucchini BruschettaMaking great keto recipes for one can be challenging. This recipe is great if you want a quick keto meal for yourself. Following this recipe, you'll get 3 small servings (2 pieces each). Double or triple this recipe easily if serving for a group or a larger family.
- 1 large zucchini
- 1 large tomato
- 1 clove garlic
- 3 tsp oregano, fresh
- 2-1/2 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper, fresh ground is best
Directions for Zucchini Bruschetta
Cut the ends off of the zucchini and discard. Slice the zucchini in half lengthways, then slice both halves in half again, so that you have two long slices, each roughly ½ inch thick. Discard or re-use any leftover zucchini.
Heat the broiler to high and lightly brush each zucchini strip with olive oil. Broil for 3 minutes on each side until tender yet just al dente.
Slice the tomato into quarters and cut out the seeds. Finely dice the flesh into small chunks. Add to a mixing bowl with 1 tablespoon of olive oil, a generous pinch of salt and a pinch of black pepper. Stir well to combine and set aside.
Slice the garlic in half and crush slightly to release the flavors. Rub the garlic halves firmly all over the surface of the broiled zucchini to flavor.
Drizzle the remaining oil over the broiled zucchini and season each generously with salt and pepper.
Divide the tomato mixture evenly between the two zucchini slices.
Add fresh oregano and serve.