Cover Bruchetta cropped 1.jpg

Zucchini Bruschetta

Adding zucchini to bruschetta elevates this appetizer with additional crunch, texture and color. A snap to make, this is the perfect crowd-pleasing first course.

5 from 1 vote
Cover Bruchetta cropped 1.jpg
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Zucchini Bruschetta

Prep Time10 mins
Course: Appetizer
Cuisine: American, Italian
Servings: 12 Servings
Calories: 71kcal
Author: Carol Kicinski


  • 2 large tomatoes
  • 1 large zucchini ends trimmed
  • ¼ cup fresh basil finely chopped
  • ¼ cup extra-virgin olive oil plus more as desired
  • 1 tablespoon balsamic vinegar
  • Fine sea salt to taste
  • 12 small slices gluten-free French bread toasted
  • 3-4 garlic cloves sliced in half


  • Cut the tomatoes in half and scoop out the seeds with a spoon. Chop the seeded tomatoes into ½-inch cubes and place in a medium bowl.
  • Chop the zucchini into ¼-inch cubes and add to the bowl. Add the basil, ¼ cup olive oil, vinegar, and salt. Stir well. Set aside while you prepare the toasts, or refrigerate for up to 1 day.
  • When ready to serve the bruschetta, rub the toast slices with the cut sides of the garlic cloves to coat lightly. If desired, drizzle each slice with a teaspoon or so of additional olive oil. Divide the zucchini mixture among the toasts and serve immediately.


Nutrition Facts
Zucchini Bruschetta
Amount Per Serving
Calories 71 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 59mg2%
Potassium 94mg3%
Carbohydrates 5g2%
Sugar 1g1%
Protein 1g2%
Vitamin A 230IU5%
Vitamin C 6mg7%
Calcium 7mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bruschetta Dairy Free Magazine Tomatoes Zucchini
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