Low Carb Zucchini Bruschetta
Simple yet tasty, traditional Italian bruschetta is loaded with carbs. This low carb adaptation utilises broiled zucchini in place of toasted bread, creating the perfect vehicle for a classic bruschetta topping.This bruschetta calls for fresh oregano however feel free to sub this for fresh basil if you prefer.Perfect as a
How to Make It
Step 1
Cut the ends off of the zucchini and discard. Slice the zucchini in half lenthways, then slice both halves in half again, so that you have two long slices, each roughly ½ inch thick. Discard or re-use any left over zucchini.
Step 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.
Step 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.
Step 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.
Step 5
Drizzle the remaining olive oil over the broiled zucchini and season each generously with salt and pepper.
Step 6
Divide the tomato mixture evenly between the two zucchini slices.
Step 7
Scatter with fresh oregano to serve.
Ingredients
- Zucchini – 1 large
- Tomato – 1 large – 3″ diameter
- Garlic – 1 clove
- Oregano Fresh – 3 x 1 teaspoon
- Extra Virgin Olive Oil – 2-½ tablespoon
- Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon