Zucchini Bruschetta: the low-carb appetizer recipe you’ll love

Hosting a party but don’t know what to serve friends who follow a low-carb diet? Not to worry! This zucchini bruschetta is easy to make and is the perfect low-carb appetizer recipe. Traditionally, bruschetta is toasted bread seasoned with garlic and olive oil. But in this recipe, we used zucchini!

Zucchini is one of the most versatile veggies out there. It’s low carb, with a sweet, mild taste. You can eat it raw, roasted, or grilled. In this recipe, zucchini forms the base of bruschetta instead of bread. It’s topped with fresh tomato and cheese and finished off with a basil leave. Even carb-loving friends won’t miss the bread! It’s crispy on the outside, and each bite is full of flavor.

You can also add other toppings and make the recipe your own, so don’t forget to have a look at our tips below. You’ll love this keto-friendly twist on the classic bruschetta. Perfect for your next party!

Tips For Making Low-Carb Zucchini Bruschetta

You can make the bruschetta gluten-free by using gluten-free flour instead. Alternatively, you can just leave out the batter completely to make it suitable for a keto diet. Want to impress your keto friends even more? Make a crumb topping with almond flour, parmesan, and pork rinds…you’ll have them coming back for more!

While the Zucchini Bruschetta is mainly served as an appetizer, you can also serve it as a low-carb side dish.

Top the bruschetta with a drizzle of balsamic reduction, but make sure to only add it right before serving!

For a vegan variation: leave out the batter and cheese, and add pesto and roast mushrooms instead.

Like it to be cheesier? Use cheddar instead or mozzarella, and add a sprinkle of feta and parmesan before baking.

Use cherry tomatoes as they will have more flavor.

How To Store Zucchini Bruschetta

The Zucchini Bruschetta is best served immediately (they will get soggy after a while), but leftovers can be stored in the fridge for up to 3 days.

How To Make Zucchini Bruschetta

Use a fork to score the skin of the zucchini.

Cut the zucchini on the bias to create oval slices. Don’t cut the slice too thin, otherwise, the zucchini will go soggy in the oven and won’t be able to carry the rest of the ingredients.

Score the zucchini slices with a sharp knife.

In a bowl, add sliced zucchini and sprinkle with salt and pepper.

In another bowl, mix together eggs with salt, pepper, cornstarch, and sour cream.

Dip zucchini slices into the flour and egg mixture.

Transfer the zucchini to the baking pan, and bake at 180°C (350°F) for 20 minutes. Top with baked zucchini with tomatoes.

Add cheese on top, and bake for another 20 minutes until crispy, golden brown.

Take it out of the oven, let the zucchini bruschetta cool, then serve and enjoy!