Zucchini and pine nut bruschetta (recipe)

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Zucchini and pine nut bruschetta (recipe)
NameZucchini and pine nut bruschetta
IngredientsGarlic cloves Olive oil Olive oil Pine nuts Garlic cloves Baby eggplants Tomatoes Zucchini Kalamata olives Sultanas Red wine vinegar Fresh basil Fresh flat-leaf parsley
Cooktime (in hours)0.166666667
Preptime (in hours)0.25
Totaltime (in hours)0.416666667
Keto friendlinessKeto friendly
Calories46.2
Fat2.9
Protein0.8
Carbohydrate4.5
Fiber0.5
Net carbohydrates4
Sugar1
Saturated fat0.4
Cholesterol (mg)0
Sodium37.5
Servings25
Yield25 zucchini and pine nut bruschetta
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Zucchini and pine nut bruschetta (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Zucchini and pine nut bruschetta (recipe) image(external)

Recipe instructions

  1. Trim the ends from the bread stick, cut the bread into 1 cm slices and grill or toast the bread on both sides until it is lightly browned; rub the garlic halves over one side of each slice of toasted bread and brush lightly with olive oil.
  2. Heat the oil in a medium pan; saute the nuts, garlic and eggplant, stirring occasionally, for 5 minutes.
  3. Add the tomato, zucchini, olives, sultanas and vinegar; cook, stirring until the zucchini is soft; then allow the mixture to cool.
  4. Add the basil and parsley and stir until it is well-combined with the other ingredients.
  5. Spoon the vegetable mixture onto the toasts and serve as part of a mezze platter or as appetisers.

    Food tags
    Australian, Lactose Free, Egg Free, Free Of..., Potluck, Broil/Grill,, For Large Groups, Oven, Easy



Keto-meter rating
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Time:
Prep Time in Hours and Mins:25M

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Contributors: Prab R. Tumpati, MD