Zucchini Bruschetta

4.7 of 5 (10)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 140.7
  • Total Fat: 8.9 g
  • Cholesterol: 18.2 mg
  • Sodium: 472.4 mg
  • Total Carbs: 7.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.0 g

View full nutritional breakdown of Zucchini Bruschetta calories by ingredient
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Love tomato bruschetta, try this breadless version for a change of pace. Love tomato bruschetta, try this breadless version for a change of pace.
Number of Servings: 4



    * Zucchini, 2 cup, sliced
    * Red Ripe Tomatoes, 1 cup, chopped
    * Onions, raw, 2 tbsp chopped
    * Garlic, 2 clove
    * Basil, 2 tbsp
    * *Extra Virgin Olive Oil, 1 tbsp
    * Salt, .5 tsp.
    * Parmesan Cheese, shredded, 2
    * Mozzarella Cheese, part skim milk, 4 oz.


Slice a med. sized zucchini lengthwise into 1/2 inch strips. Brush with olive oil and place in shallow baking dish. Mix chopped herbs, tomato, onion and salt together and spread evenly over the zucchini slices. Sprinkle with cheeses and bake 25 minutes at 325 degrees, or until the cheese begins to brown.

Number of Servings: 4

Recipe submitted by SparkPeople user HYPATIAX.

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Member Ratings For This Recipe

  • Incredible!
    1 of 2 people found this review helpful
    phenomenal dish! I ditched the salt though and added almost double the toms. and basil to make this more of a meal. Wonderful!! I Will definately be making this one again. - 8/31/08

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  • I used all fresh-from-the-garden veggies and basil, made this on the grill and it was fabulous! Cooked zucchini on one side for about 5 minutes, turned it then added the "toppings". Quick, easy and a treat for my taste buds. Great recipe! - 7/30/12

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  • Wonderful recipe! My teens are not zucchini fans and they ate it up - 7/8/12

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  • This is a great recipe however I would suggest letting the bruschetta mix sit for a bit so that the flavors can mature, also, a little splash of balsamic vinegar in place of some of the oil will give a more authentic flavor while reducing the calories a bit. - 10/19/10

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  • Great! Great use of all the zucchini I've gotten this summer- very yummy. - 8/28/09

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