Bruschetta with Avocado

This Bruschetta with Avocado is a delightful low-carb twist on the classic Italian appetizer, featuring creamy avocado and fresh tomatoes atop crispy zucchini rounds. It's a perfect blend of flavors and textures that will impress your dinner guests or serve as a satisfying light meal.

Ingredients

• Zucchini - 2 medium
• Avocado - 1 ripe
• Cherry tomatoes - 200 grams
• Fresh basil - 10 grams
• Garlic - 1 clove
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the zucchini into 1 cm thick rounds and place them on a baking sheet.
3. Drizzle the zucchini rounds with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
4. Bake the zucchini in the oven for 15 minutes, or until they are golden and slightly crispy.
5. While the zucchini is baking, dice the avocado and cherry tomatoes. Mince the garlic and chop the fresh basil.
6. In a bowl, combine the diced avocado, cherry tomatoes, minced garlic, chopped basil, remaining olive oil, balsamic vinegar, and season with salt and pepper to taste. Mix gently to combine.
7. Once the zucchini rounds are done baking, remove them from the oven and let them cool slightly.
8. Top each zucchini round with a generous spoonful of the avocado and tomato mixture.
9. Serve immediately and enjoy your low-carb bruschetta!

Nutrition

• Calories: 250
• Protein: 3 g
• Carbs: 12 g
• Fiber: 7 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from avocado, which support heart health.
• Contains antioxidants from tomatoes and basil, promoting overall wellness.

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