Gluten-Free Zucchini Bruschetta recipe

Zucchini becomes the platform for fresh bruschetta mixture, a healthy and flavorful alternative to the standard white bread used when making this classic dish.

To make this dish vegan and lactose-free, use a vegan parmesan alternative in place of the cheese in this recipe.

Gluten-Free Zucchini Bruschetta
Yield: 4 servings

Gluten-Free Zucchini Bruschetta

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 1 large zucchini, sliced on a diagonal, ΒΌ-inch thick
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 1/4 cup Vegetable oil, for frying
  • 2 cloves garlic, minced
  • 1/2 cup red onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup fresh parsley, chopped
  • 1 cup grape tomatoes, chopped
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1 pinch salt
  • 1/2 tsp ground black pepper
  • 2 tsp sugar
  • 2 tbsp balsamic vinegar
  • 1/4 cup Parmesan cheese


  1. Sprinkle the onion, garlic and parsley powder evenly over the zucchini slices. Pour the vegetable oil into a deep-bottomed frying pan. Heat on medium-high until a drop of water thrown into the pan sizzles. Gingerly place the zucchini slices in the pan, and fry on each side for 2 to 3 minutes, or until browned.
  2. Remove the zucchini slices and drain them on paper towel.
  3. Combine garlic, onion, pepper, parsley, tomatoes, basil, oregano, salt, black pepper, sugar and balsamic vinegar in a large bowl.
  4. Spoon the tomato mix onto each piece of zucchini, with a sprinkle of parmesan cheese to top it off.

Did you make this recipe?

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Based in Kingston, Canada, Samantha Lowe has been writing for publication since 2006. She records her culinary and globe-trotting experiences online at A love of photography and cooking fuels this writing, with the end result usually enticing friends and acquaintances to 'loosen their belts'.


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