Zucchini Bruschetta (Low Carb, Gluten Free)

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 and 1 gram of fat. Eat 2 and it still has only 46 calories and 1 gram of fat Of course, if you’re serving as the main course you will probably want at least 4 of them.
Low Carb, Gluten Free Zucchini Bruschetta

Helpful Tips About this Recipe

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.”

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.
WW Freestyle SmartPoints 1-Blue for 1 piece
WW SmartPoints 1-Green for 1 piece
 for 1 piece
WW Freestyle SmartPoints 1-Blue for 2 pieces
WW SmartPoints
1-Green for 2 pieces 

WW POINTS PLUS 1 for 2 pieces
SKINNY FACTS: for 1 zucchini bruschetta
23 calories, 1g fat, 0g sat. fat, 0mg chol, 2 g protein, 1g carbs, 1g fiber, 74mg sodium, 1g sugar


Low Carb, Gluten Free Zucchini Bruschetta

Zucchini Bruschetta (Low Carb, Gluten Free)

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Prep Time 10 minutes
Bake Time: 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Italian
Servings 16
Calories 23 kcal


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 (for Paleo, leave off the cheese)


  • 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 zucchini, in the middle, in half again. This will create 16 pieces. (16 zucchini halves)
  • 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.
  • 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.
  • 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 bake for 5 minutes.
  • Just like bruschetta, you’ll need to serve these on a little plate. They do fall apart a bit while eating them. So pop the fallen pieces right in your mouth!


Serving: 1bruschettaCalories: 23kcalCarbohydrates: 1gProtein: 2gFat: 1gSodium: 74mgFiber: 1gSugar: 1gBlue Smart Points: 1Green Smart Points: 1Plus Points: 1
Tried this recipe?Let me know how it was!


  1. What did you do with the meat of the zucchini that was scooped out to make the boats?

  2. Francine, the scooped out part of the zucchini is not used for this recipe. You could always chop and add to a salad or stirfry.
    My best,

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