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    Home / Recipes / Appetizers

    Zucchini Bruschetta (Gluten-Free)

    By Lisa MarcAurele · Dec 20, 2022 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    zucchini brushetta with text.
    zucchini brushetta with text.

    Are you looking for a unique and delicious appetizer to make your next gathering even more special? Give this simple zucchini bruschetta recipe a try!

    zucchini brushetta on parchment paper.

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    A traditional bruschetta recipe will toast bread slices then add a seasoned topping made with fresh tomatoes. But this recipe replaces the toasted bread with healthier zucchini slices.

    This dish is the perfect combination of fresh vegetables and savory herbs. It's a delicious and nutritious appetizer perfect for any occasion.

    With its excellent balance of flavors, it's sure to be a hit at any party or gathering. Plus, it's incredibly easy to make and requires only a few simple ingredients.

    Ingredients

    To make the appetizer, you'll need to gather some basic ingredients. If it's summer, you may even have the essentials right in your garden.

    ingredients for zucchini brushetta.

    Here's what you'll need to make the recipe.

    • Zucchini
    • Grape tomatoes
    • Garlic
    • Parmesan cheese
    • Fresh basil leaves
    • Olive oil
    • balsamic vinegar

    See recipe card for quantities.

    Instructions

    There is some prep time involved, but you can do most of it while the oven is preheating. You'll need to chop the tomatoes and slice the zucchini on an angle.

    brushetta topping mixture.

    Combine the tomatoes, garlic, cheese, basil, a tablespoon of oil, balsamic vinegar, salt, and pepper in a mixing bowl.

    brushing zucchini with oil.

    Lightly brush the remaining olive oil on the lined sheet and both sides of your zucchini slices.

    adding the tomato mixture to baked zucchini slices.

    After baking the zucchini, flipping halfway, add the topping.

    topping added to zucchini slice.

    Once each baked slice has been topped with the tomato mixture, it's ready to serve.

    If desired, you can top off each slice with additional fresh basil and or grated parmesan cheese. You can even add a little grated mozzarella cheese for more flavor.

    Variations

    Here's a few simple ways to change up the recipe.

    • Traditional - Replace the zucchini slices with French baguette slices. To make toasted bread in your oven, you can use the broiler. You can even use gluten free bread if you avoid gluten.
    • Cheese - Bruschetta with mozzarella has a more complex flavor profile than when you only use Parmesan cheese. You can use fine shreds or sliced fresh mozzarella pearls.
    • Tomatoes - Roma tomatoes are typically used so you can use those instead of the smaller grape tomatoes. Cherry tomatoes are a good option too.
    • Fresh herbs - Fresh oregano or parsley can be used with or without the basil for a quick change of flavor.

    You can try using a different type of vegetable as the base. Yellow squash has a similar texture to zucchini. Eggplant slices would also work.

    Tips

    • You'll get the best flavor when you use fresh garlic cloves. Garlic-infused olive oil will up the flavor even more.
    • Freshly ground pepper always tastes much better than peppercorns that have already been ground.
    • Remove excess moisture from the zucchini slices by tossing them with a half teaspoon of salt. Then allow them to drain in a colander for about an hour. Excess moisture can also be absorbed with a towel or paper towel.
    overhead of zucchini brushetta.

    Serving suggestions

    Zucchini bruschetta is a perfect addition to any appetizer cuisine but works well as a side dish. It goes well with a simple main like grilled chicken or marinated steak. Before serving, each piece can be topped off with additional grated Parmesan cheese.

    If you like the taste of Caprese salad, you can add fresh mozzarella and a balsamic glaze drizzle. You could also serve them with a salad or a simple snack like onigiri.

    Storage

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the bruschetta on a baking sheet and heat at 350°F for 5-7 minutes.

    FAQ

    What can I use instead of bread for bruschetta?

    You can use a variety of items instead of bread for gluten free bruschetta. Try slices of roasted eggplant, sweet potato, or zucchini. You can also use pita chips, crackers, or crostini. For a gluten-free option, try using slices of bell peppers or cucumbers. Be creative and have fun!

    What is the stuff on bruschetta called?

    The topping is commonly called a bruschetta topping or bruschetta mix.

    Is bruschetta a healthy snack?

    Yes, bruschetta can be a healthy snack, especially when you replace the bread with a vegetable. It is typically made with olive oil, tomatoes, garlic and basil which are all nutritious ingredients.

    zucchini slices with tomato mixture.

    Related Recipes

    If you need a few more quick snack ideas, check out these recipes.

    • Baked tortilla strips are crispy and crunchy.
    • Air-fried strawberries take little time to prepare.
    • Buttermilk biscuits for two can be made quickly when a bread craving hits.
    • Colombian chicken tamales are a special treat to enjoy on holidays.

    Follow us on Facebook, Instagram, and Pinterest to see more recipes.

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    Recipe

    zucchini brushetta on parchment paper.
    Print Recipe Pin Recipe Review Recipe

    Zucchini Bruschetta

    4.63 from 8 votes
    Load up oven-roasted zucchini slices with tomatoes, garlic, Parmesan, fresh basil, balsamic vinegar, and olive oil for a snack that’s bursting with flavor!
    Prep Time14 minutes mins
    Cook Time6 minutes mins
    Total Time20 minutes mins
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free
    Servings (Adjustable): 4
    Calories: 94kcal
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    Ingredients

    • 1 cup chopped grape tomatoes
    • 2 garlic cloves minced
    • 3 tablespoons freshly grated Parmesan cheese
    • ¼ cup chopped fresh basil leaves
    • 2 tablespoons extra-virgin olive oil
    • ¼ teaspoon salt
    • ⅛ teaspoon freshly ground black pepper
    • 1 medium zucchini
    • 1 teaspoon balsamic vinegar

    Instructions

    • Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
    • In a small bowl, mix together the tomatoes, garlic, Parmesan cheese, basil, 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper. Set aside.
    • Pour the remaining 1 tablespoon olive oil into a small cup. Lightly brush the oil onto the parchment paper or baking mat. Cut the zucchini into ¼-inch-thick slices. Place the slices on the baking sheet and brush lightly with oil.
    • Bake for 3 minutes. Remove from the oven and flip each zucchini slice. Lightly brush the remaining oil over the tops. Return to the oven and bake for 3 minutes more.
    • Remove the zucchini from the oven and top each slice with the tomato mixture. Serve immediately while the zucchini slices are still crisp.

    Notes

    Recipe makes about 20 slices, depending on the size of the zucchini. It’s best to choose one that’s long and narrow.
    Replace the zucchini slices with French baguette slices. To make toasted bread in your oven, you can use the broiler. You can even use gluten free bread if you avoid gluten.
    Bruschetta with mozzarella has a more complex flavor profile than when you only use Parmesan cheese. You can use fine shreds or sliced fresh mozzarella pearls.
    Roma tomatoes are typically used so you can use those instead of the smaller grape tomatoes. Cherry tomatoes are a good option too.
    Fresh oregano or parsley can be used with or without the basil for a quick change of flavor.

    Nutrition

    Calories: 94kcal | Carbohydrates: 4g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 212mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 0.4mg

    Equipment

    baking sheet
    Parchment paper

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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

    Reader Interactions

    Comments

      4.63 from 8 votes (2 ratings without comment)

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      Recipe Rating




    1. Gloria

      December 20, 2022 at 5:47 pm

      5 stars
      I love the healthy alternative to the classic bread version. The perfect side dish or appetizer for any meal.

      Reply
    2. Sharina

      December 21, 2022 at 5:58 am

      5 stars
      I gave zucchini bruschetta a try and it turned out so good. My family liked it. Highly recommended!

      Reply
    3. Elena

      December 21, 2022 at 6:27 am

      5 stars
      What a great idea to use zucchini instead of bread. It was absolutely delicious. A fun gluten-free appetiser.

      Reply
    4. Journa Liz Ramirez

      December 21, 2022 at 7:35 am

      5 stars
      This recipe is amazing! It's delicious and my family enjoyed it so much. We'll surely have this again. Highly recommended!

      Reply
    5. Cami

      December 29, 2022 at 9:40 am

      5 stars
      Love this so much! Tasted so yummy!

      Reply
    6. Sabrina

      March 21, 2025 at 7:27 pm

      2 stars
      The recipe doesn't have a measurement for the balsamic vinegar anywhere I could find, so I had to guess it was roughly equal to the oil volume.
      The zucchini at a quarter inch thick never got crispy in the oven - not sure why the author suggests they would, even if you salt them to release the moisture in advance.
      The filling flavor was good, but the floppy zucchini were a bust. I wouldn't make this again.

      Reply
      • Lisa MarcAurele

        March 22, 2025 at 5:19 pm

        Sorry about that. It was an error when the original recipe was copied into the post. The amount is 1 teaspoon of balsamic vinegar.

        Reply

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