Roasted zucchini bruschetta is a fresh spin on a simple yet tasty dish. This option just happens to be low carb if you are into that sort of thing (although it is not what I advocate), are wanting to eat less bread, or have an abundance of zucchini in your garden that you are looking for some new ideas. Spoiler alert… you are going to LOVE this simple side dish!

How to Make the Roasted Zucchini Bruschetta. It is SO Easy!

First, you will need 2- 3 medium sized zucchini’s. If you are feeding more than 2 people you may want to add in more zucchini. Heads up, if that is the case, you will also need to have more bruschetta sauce.

Once you have washed and dried them, cut in half, lengthwise and lay them cut side up on a baking sheet lined with parchment paper. Sprinkle a bit of salt and pepper on them and that is it.

Bake in the oven at 375 degrees F for 25-30 minutes, or until the zucchini is soft and edges are a bit crispy. You can also choose to broil on low for a few minutes if preferred.

When done, remove from oven and spoon on 2-3 Tbsp of bruschetta sauce on top of each zucchini. That will depend on the size of your veggie. OH, and if you want more of that delicious stuff, by all means, add on more.

The last step is to drizzle on the balsamic glaze and enjoy.

It makes a great side dish or can be cut up once roasted and added into pasta, quinoa, or rice. Serve with a side salad and it makes a deliciously light dinner or side dish.

This simple roasted zucchini bruschetta is fresh, tender, and topped with the perfect glaze. This recipes is easy to make and is the perfect summer dish.

Tip: I buy the bruschetta sauce and balsamic glaze from Trader Joes but anything works. If you cannot find a balsamic glaze, feel free to use balsamic vinegar instead. The glaze is a bit syrupy and doesn’t run off at much but both will provide the same flavor.

I hope you enjoy this dish as much as we do!