Creamy Zucchini Boat Bruschetta
Grain Free. Vegetarian & Vegan Versions. Low Carb. Super Good.
This recipe was created out of desperation to use up all my garden zucchini and to take advantage of the amazing fresh tomatoes that are available right now. One of my favorite all time appetizers is fresh bruschetta and after going gluten free a few years ago, I would still make this favorite with gluten free bread to get my fix. But this year I've been eating a mostly grain free diet as I go through treatment for Lyme disease and am always looking for ways to eat my old favorites without the grains.
I love making my zucchinis into noodles as a substitute for pasta, so I thought, why not try zucchini as a substitute for bread?! I also added a touch of creaminess that helps the fresh flavors of the tomato, basil, and garlic topping really stand out. Check it out for yourself - you will not be disappointed!
Creamy Zucchini Boat Bruschetta (PRINT RECIPE)
4 medium zucchini
3 large basil leaves, minced
¼ cup parsley, minced
1 cup fresh ricotta cheese (Substitute 1 cup Cashew Cheese for Vegan Version)
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
1 pint cherry tomatoes, diced
5 cloves garlic, minced
6 large basil leaves, minced
Juice of ½ of a lemon
2 tablespoons olive oil
Pinch of salt and pepper
*Two zucchini boat halves make a great light meal paired with a side mixed green salad or one zucchini boat half per person makes for a nice appetizer.
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
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