Thanks to my friend for posting photos of her yummy tomato bruschetta on Facebook a few weeks ago, it sparked my craving but unfortunately I’ve given up bread. Then I thought why not make a Gluten-Free Tomato Bruschetta with Zucchini. How brilliant is this? Instead of using a crostini, I tried the zucchini and it worked!
Luckily I had all the items needed and it turned out to be a quick and easy side dish. A great alternative for traditional tomato and basil bruschetta and perfect for anyone trying to eliminate bread or processed carbs from their diet.
Gluten-Free Tomato Bruschetta with Zucchini Ingredients:
- (1) Zucchini
- (1) can 14. oz diced tomatoes
- (2-3) gloves of fresh garlic
- Fresh basil
- Salt, pepper
Instructions:
- Preheat oven to 450°F
- Slice zucchini on a diagonal about 1/2 inch thick. Cutting it too thin will result in soggy bruschetta. Coat each slice with olive oil using a spray mister like the cooking sheet then lay out the zucchini rounds.
- Drain can of diced tomatoes along with minced garlic and 1 Tbsp extra virgin olive oil in a bowl and mix. Add chopped basil and salt and pepper to taste. {Optional: warm tomato mixture in saucepan}
- Once the oven has reached 450°F, place a tray of zucchini slices in the oven on the middle rack. Toast for 5-6 minutes, until the zucchini begin to turn golden brown. Remove from oven.
- Align the zucchini on a serving platter.
- Add 1 tbsp (or less) of goat cheese or part skim ricotta cheese on top of zucchini slices. I used ricotta and it was perfect. The cheese gives the tomato mixtures something to adhere to.
- Add 1 tbsp of the tomato mixture on top of the cheese.
Cooking Tips:
- You may need to create in batches depending on the size of your oven.
- Add tomatoes and cheese right before serving or the zucchini may get soggy.
- If you prefer for the dish to be served warm, place the cookie sheet back in the oven for a few minutes after adding the cheese and tomato mixture. Or warm the tomato mixture in a saucepan on the stove top.
- Best when served immediately after cooking.
- We had leftovers and these were great the next day. A little softer but still very good!
Bon Appetit!
Do you have any favorite gluten-free recipes?
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