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)
Serves 4-8*


Ingredients:
4 medium zucchini
Cooking spray
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

Topping:
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

Directions:

1. Preheat oven to 450 degrees.
2. Cut each zucchini in half lengthwise and carefully scoop out the pulp using a melon baller or small spoon leaving a ¼ inch thick shell. Reserve pulp for a soup, raw salad, stir fry or smoothie. 
3. Arrange zucchini shells in a single layer on a large baking dish coated with cooking spray. Sprinkle evenly with salt and pepper, then spray lightly with cooking spray and place in oven for 10 minutes.
4. While zucchini cooks, combine ricotta, basil, parsley and lemon juice in small bowl.
5. Remove zucchini boats from oven and divide ricotta mixture evenly among boats, using the back of spoon to press mixture gently inside; then place back in the oven for an additional 5-8 minutes until zucchini are crisp-tender. 
6. While zucchini cooks, combine bruschetta toppings in a small bowl and mix well.
7. Remove zucchini boats from the oven, place on a serving plate, slice into 2-4 pieces per boat and garnish with fresh tomato topping. 
8. Serve hot or at room temperature.

*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.

Happy Eating! 
~Billie