Rome
A keto twist on classic Italian bruschetta, using zucchini slices or low-carb bread as a base. Topped with juicy tomatoes, garlic, and basil, it’s perfect for an appetizer or snack.
Servings: 4 servings
Calories: 60kcal
Ingredients
- 2 medium zucchini sliced into rounds (or 4 slices low-carb bread)
- 1 cup cherry tomatoes diced
- 1 garlic clove minced
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar sugar-free
- Salt and pepper to taste
- Fresh basil chopped
Instructions
- If using zucchini, lightly grill or roast the slices until tender.
- In a bowl, mix diced tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper.
- Spoon the tomato mixture over the zucchini or low-carb bread.
- Sprinkle with fresh basil and serve.
Notes
Chef's Tip: Salt the diced tomatoes and let them drain in a sieve for 10 minutes before mixing - this keeps the topping from making the base soggy. Keto Swap: the traditional crusty baguette is replaced with grilled zucchini rounds or low-carb bread, which mimics the texture of toasted bread while keeping net carbs to a minimum.
Nutrition
Calories: 60kcal | Protein: 1g | Fat: 5g | Fiber: 1g
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