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Low Carb Zucchini Bruschetta

Low Carb Zucchini Bruschetta

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Need the perfect appetizer for your guests? This bruschetta is a great way to add more vegetables to the menu. Plus, you get all the flavor without all the carbs.



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



  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Drizzle the remaining oil over the broiled zucchini and season each generously with salt and pepper.

  6. Divide the tomato mixture evenly between the two zucchini slices.

  7. Add fresh oregano and serve.