Bruchetta is a delicious side that we stopped eating when we went gluten free and low carb. Finding a version of bruchetta that didn’t include bread was a bit of trial and error. This zucchini version adapted by my mom has been a hit with our entire family. Even my pickiest little gluten free girl gobbles this up! We hope you enjoy it as much as we have.
Gluten Free, Low Carb, Serves 2; Shown served with chicken.
Preheat oven to 450 degrees
1 Medium Zucchini
1/4 cup grated Parmesan cheese
8 Greek olives - pitted and chopped
1 clove garlic - chopped
1 tsp basalmic vinegar
1 tsp olive oil
1/2 medium sized tomato - chopped
1/3 cup red onion - chopped
1/2 Tablespoon fresh basil or 1/2 tsp dry basil
Fresh ground pepper to taste
Remove the ends of the zucchini and slice lengthwise into 4 equal slices. Spray a large skillet with olive oil and place over medium high heat. Brown both sides of the zucchini - about 2 minutes per side. Place two by two on a greased low-sided baking sheet.
Combine the Bruchetta mix ingredients in a small bowl. Cover the zucchini with the Bruchetta mix. Top with 1/4 cup grated Parmesan/Romano cheese divided between the zucchini.
Bake on the middle rack of the oven for 12-14 minutes. The cheese should be melted and slightly browned. Combine with your favorite protein (shown above with chicken) for a GF and low carb meal.
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Jennifer Rackley is a nutritionist and mother of three girls. Two of her children have dealt with acid reflux disease, food allergies, migraines, and asthma. She has a Bachelor of Science in dietetics from Harding University and has done graduate work in public health and nutrition through Eastern Kentucky University. In addition to writing for HealthCentral, she does patient consults and serves on the Board of Directors for the Pediatric Adolescent Gastroesophageal Reflux Association.