Bruschetta on Grilled Zucchini

There’s so much to love about summer – swimming pools, lightning bugs, vacations, BBQs – that it’s hard to pick one thing.  But this low-carb bruschetta recipe combines two of my summer favorites: grilling and freshly grown produce.

Fresh produce from the garden or the local farmers’ market makes for some good summertime eating. I used to frequent the farmers’ markets in San Diego. And when I visit my family in Kansas City, I’ll tag along with my father to the Overland Park Farmers’ Market on Saturdays. The last time I went with Dad, one of the vendors had a bag of peaches and tomatoes she was saving just for him. He sure knows how to make friends, my father.

But living in the country, we get lots of fresh produce grown right on the farm. Craig’s parents have a garden and are always sharing their veggies and fruits with us during the summer. And it seems we usually know someone trying to dole out their garden’s abundance. In the last week, friends have offered us cucumbers, zucchinis, tomatoes, various peppers, and jalapenos. Truly a perk of rural life!

This Brushcetta on Grilled Zucchini recipe just embodies summer with its refreshing flavor combo of basil and tomatoes over charred, grilled zucchini. Whether you pick up some veggies from your local farmers’ market or pick them right from your garden, you won’t be disappointed.

The Method

To assemble the bruschetta, dice tomatoes and mozzarella and julienne the basil.

Add tomatoes, mozzarella, and basil to a medium-sized bowl with garlic, Parmesan, olive oil, balsamic vinegar, salt and pepper.

Stir well and adjust seasoning if needed. Cover bowl and store in the refrigerator for at least 30 minutes, up to overnight.

Heat grill or grill pan to medium high. Cut zucchini into 24 discs, approximately 1/3rd inch thick. Spritz front and back of each disc with olive oil cooking spray.

Grill for approximately 3-5 minutes per side.

Serve by spooning 1 tbsp of chilled bruschetta onto each zucchini disc, or by setting out grilled zucchini with the bowl of bruschetta for guests to assemble themselves.

 

 

Bruschetta on Grilled Zucchini

Bruschetta on Grilled Zucchini

Prep Time: 15 minutes

Cook Time: 10 minutes

Category: Appetizers, Dip, Vegetarian, Weight Watchers

This low-carb bruschetta combines two summertime favorites: freshly grown produce and grilling. Enjoy 4 pieces for only 3 Weight Watchers Points!

(Each piece is 1 zucchini disc + 1 tbsp of bruschetta)

Ingredients

  • 5 medium vine-grown or roma tomatoes
  • 3 ounces of fresh mozzarella
  • 3 tbsp fresh basil
  • 3 cloves of garlic, minced
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 tbsp Parmesan, grated
  • 1/2 tsp kosher salt
  • black pepper to taste
  • 2 large zucchinis
  • Olive oil cooking spray (48 sprays)

Instructions

  1. To assemble the bruschetta, dice tomatoes and mozzarella and julienne cut the basil. Add diced tomatoes, mozzarella, and cut basil to a medium-sized bowl with garlic, Parmesan, olive oil, balsamic vinegar, salt and pepper. Stir well and adjust seasoning as needed. Cover bowl and store in the refrigerator for at least 30 minutes, up to overnight.
  2. Heat grill or grill pan to medium high. Cut zucchini into 24 discs, approximately 1/3rd inch thick. Spritz front and back of each disc with olive oil cooking spray. Grill for approximately 3-5 minutes per side.
  3. Serve by spooning 1 tbsp of chilled bruschetta onto each zucchini disc, or by setting out grilled zucchini with the bowl of bruschetta for guests to assemble themselves.
https://grubdelite.com/2018/08/07/bruschetta-grilled-zucchini/

 

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