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We got fresh zucchini from the farmer’s market. When I decided to recreate an old bruschetta recipe of mine, these zucchini bruschetta boats were the result.
When I first got into cooking, but before I was gluten-free or health-conscious, I came up with the idea of adding sun-dried tomatoes to the regular tomatoes in bruschetta topping. The first time I made the recipe was years ago. I used tomatoes out of a can, dried basil, freeze-dried garlic, and regular French bread (not my proudest moment to look back on!).
I brought the bruschetta to a 4th of July getaway trip with friends in Lutsen, Minnesota. Unbelievably, everyone loved it. We had this big cookout with everyone contributing something, and the bruschetta was one of the first foods to disappear. Since then, people were always asking me for “Maya’s bruschetta”.
Needless to say, I’ve come a long way since those first recipe days. My bruschetta topping is incomparably better when the tomatoes, basil, and garlic are fresh, not canned and dried. And, the recipe is so much healthier atop roasted zucchini boats instead of white bread.
The addition of sun-dried tomatoes has remained the same, though. I believe it really differentiates this zucchini bruschetta recipe from countless other bruschetta recipes – whether they are made with bread or not. Sun-dried tomatoes provide a unique sweetness, yet the amount is small enough that the dish is still low in carbs.
These zucchini bruschetta boats make a wonderful healthy side dish. You can also cut them into smaller pieces and serve them as an appetizer. Bruschetta boats also store well in the fridge (or freezer) and reheat well in the microwave, so they make a great make-ahead lunch, too.
You can easily transform zucchini bruschetta boats into a paleo version by omitting the melted mozzarella on top. The cheese really does add a lot to the flavor profile, though, so include it if you can. I actually like to add even more cheese sometimes – because cheese is awesome – but don’t think that you have to.
I’m so happy that zucchini season is starting. These gorgeous zucchini bruschetta boats are a wonderful way to celebrate. Why not bring them to a Memorial Day gathering as a side dish to accompany all the yummy grilled food? I’m going to be making these bruschetta boats all summer long!
More Low Carb Recipes To Love
Zucchini Bruschetta Boats (Low Carb, Gluten-Free)
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Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with foil (greased lightly) or parchment paper.
- Slice each zucchini in half lengthwise. Use a spoon or melon baller to scoop out a hollow area in the middle for the filling.
- Arrange the zucchini cut side up on the lined baking sheet. Brush or spray with olive oil (about a tablespoon total). Sprinkle with sea salt and black pepper.
Roast the zucchini in the oven for 12-15 minutes, until golden.
- Meanwhile, combine the grape tomatoes, sun-dried tomatoes, minced garlic, fresh basil, balsamic vinegar, and remaining olive oil. Add sea salt and black pepper to taste.
- When the zucchini is done, spoon the bruschetta tomato mixture into each zucchini boat.
Bake for 10 minutes, until the tomatoes are soft. Afterward, set the oven to the broil setting.
Sprinkle shredded cheese on top of the bruschetta. Broil for 2-3 minutes, until cheese is melted and golden.
If you want fewer carbs, reduce sun-dried tomatoes.
Serving size: 1 zucchini boat
NUTRITION INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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