Celiac Cooking: Bruchetta Zucchini
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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