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Low Carb, Gluten Free Zucchini Bruschetta

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Here’s a sensational low carb, low calorie, low fat, low sugar and gluten free take on bruschetta. And, it’s drop dead delicious!!! One of my favorite appetizers. So easy to pull together, these little gems are so versatile. They also make a yummy snack, side vegetable or even a meatless meal.  Guaranteed to be a huge hit! Each skinny piece has just 23 calories, 1 gram of fat and 0 Weight Watchers POINTS PLUS! Eat 2 and it still has only 46 calories, 1 gram of fat and 1 Weight Watchers POINTS PLUS. Of course, if you’re serving as the main course you’ll probably want at least 4 of them.

Prep Time 10 minutes
Bake Time: 20 minutes


Ingredients for Zucchini Boats:

4 large zucchini

Olive oil spray

A little salt and pepper

Garlic powder


Ingredients for Tomato Topping:

2 cups grape or cherry tomatoes, sliced in half or fours

2 tablespoons Balsamic vinegar

½ tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon garlic powder

Fresh ground pepper, to taste


Ingredients for Cheese Topping:

8 teaspoons Parmesan cheese


Instructions

1. To Prepare Zucchini Boats: Preheat oven to 400 degrees. Line a baking pan with foil.
Cut each zucchini in half. Using a small spoon or melon baller, scoop out middle section of the zucchini halves to form a boat, leaving a thin shell on each half. Cut each piece in half again. This will make 16 pieces.

2. Place on baking sheet. Spray with olive oil spray. Sprinkle each with a little salt, pepper and garlic powder. Bake for 15-20 minutes until soft.

3. To prepare the tomato topping: In a medium bowl, toss together all tomato topping ingredients except Parmesan cheese. Mix well. Refrigerate until ready to use. Stir well before stuffing the zucchini boats.

4. When zucchini is baked, stuff each with about 2 tablespoons of tomato topping. Some will take a bit more. Drizzle balsamic mixture over each. Be sure to use all of it. You can go back to each and drizzle a little more. Sprinkle the top of each piece of zucchini with ½ teaspoon grated Parmesan cheese. Place back in oven and baked for 5 minutes.

5. Just like bruschetta, you’ll need to serve these on a little plate. They do fall a part a bit while eating them. So pop the fallen pieces right in your mouth!

Makes 16 pieces (each serving 1, 2 zucchini bruschetta, see Skinny Facts below)


Food Facts

Bruschetta is traditionally toasted bread seasoned with garlic and olive oil, commonly served warm as an appetizer, snack, or side dish. The name comes from the Italian word bruscare, which means “to roast over coals.”

*I shared this recipe on Urban Naturale: http://urbannaturale.com/live-it-up-at-the-healthy-happy-green-natural-blog-hop/#comment-6396


Healthy Benefits

Zucchini is high in fiber, water, vitamin A, vitamin C and potassium.

Tomatoes are loaded with antioxidant benefits. They provide an excellent amount of vitamin C and beta-carotene; a very good amount of the mineral manganese; and a good amount of vitamin E.

Weight Watchers
(old points) 0 for 1 piece
Weight watchers POINTS PLUS 0 for 1 piece



Weight Watchers (old points) 1 for 2 pieces
Weight Watchers POINTS PLUS 1 for 2 pieces


SKINNY FACTS:  for 1 zucchini bruschetta
23 calories, 1g fat, 1.5 g protein, 1.3g carbs, 1g fiber, 74mg sodium, 1g sugar

FAT FACTS: for 1 order Olive Garden’s Bruschetta
950 calories, 13g fat, 35g protein, 173g carbs, 6g fiber, 2860mg sodium

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25 Responses to “Low Carb, Gluten Free Zucchini Bruschetta”

  1. Deborah Davis Says:

    Hi Nancy,
    This recipe looks so satisfying and delicious that no one will miss the bread! I love it!
    Thank you so much for sharing this recipe on the Healthy, Happy, Green & Natural Party Blog Hop! Now I can’t wait to try this!

  2. admin Says:

    My pleasure Deborah. Thanks for hosting such a yummy, healthy link party!

  3. Live it up at the Healthy, Happy, Green & Natural Party Blog Hop #2 Says:

    [...] Low Carb, Gluten Free Zucchini Bruschetta from skinnykitchen [...]

  4. admin Says:

    I’m so excited to see you featured my Low Carb, Gluten Free Zucchini Bruschetta recipe.
    Thank you Deborah!!!
    With my very best wishes,
    Nancy

  5. Kathy Radigan Says:

    These sound soooo good! I might make these for Thanksgiving, thank you!!

  6. admin Says:

    My family loves these and I hope yours does too Kathy!

  7. Kristin Says:

    This sounds delicious!

  8. admin Says:

    Thanks Kristin!

  9. Deonna Wade Says:

    Hey Nancy! It’s Deonna from the Child at Heart blog! Thank you so much for linking up at the Merriest Blog Hop! I can’t wait to see all of your holiday ideas…These sound so good. I could eat zucchini all day long!

  10. admin Says:

    I love zucchini too and this recipe is one of my favorites!
    I hope you love it too Deonna!

  11. helen whitmore Says:

    Best website on my PC….wait with baited breath for each one!Am both diabetic type2 and weight watcher…..thanks!!!!

  12. admin Says:

    Wow Helen. I’m so flattered! Thanks so much for joining me on my site.
    Have fun skinny cooking!
    With my very best wishes,
    Nancy

  13. Kristin Says:

    This sounds so good! I love zucchini and this sounds amazing!

  14. Ronda Says:

    Hi Nancy,
    Thank you for dropping this recipe by our weekend social on KitchenDreaming.com! I love this idea! I hope to see you again next week!

  15. Kim Says:

    These look yummy! I was just telling my daughter yesterday about cutting a smaller zucchini into 8 spears and roasting it. You can dip those spears into spaghetti or similar type sauce. They are much healthier than dipping breadsticks. Thanks for the recipe. I found you via Gaye’s Let’s Get Real Party.

  16. admin Says:

    Welcome Kim. Sounds like we both have zucchini on our minds. Enjoy!

  17. admin Says:

    Great party Ronda. I’ll be back next week to share another recipe.

  18. Julia Says:

    Yum, yum, yum!

  19. Linda (Meal Planning Maven) Says:

    Nancy, these are just precious! What a great dish for using up all the zucchini that overflows in our summer gardens!

  20. Aunt Bee Says:

    This is brilliant! Can’t wait to try this, this summer, when we have zucchini coming out our ears :-)

  21. admin Says:

    Thanks…I think you’ll love it!

  22. admin Says:

    Thanks Linda!

  23. admin Says:

    Thanks Julie!

  24. Cindy (Vegetarian Mamma) Says:

    GREAT idea Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Hope your week is great! Can’t wait to see what you link up this week!

    Cindy from vegetarianmamma.com

  25. admin Says:

    That’s so nice Cindy. Thank you and thanks for the fun link party!

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