Yesterday we tried this low carb Bruschetta recipe from Almost Fit, and not only was it a hit with Kent, Joe, and Meg, but even our teenager loved it! It’s one of those things that you actually look forward to pulling out the leftovers to make up more the next day. Kent hasn’t raved this much about something I made in a long time!
If you love Bruschetta, then you are probably wondering if it has enough crunch without the crusty bread…YES, it really does.
Not only was it delicious, but also it felt great using all the organic veggies from Saturday’s farm market, knowing how nutrient-packed this dish was, and with very few insulin-stimulating, fat-building carbs. (There’s just a few carbs in the little bit of flour on each piece of zucchini, but that’s it. For extra nutrition, use sprouted flour for this step.) And I used BUTTER to fry mine.
Fried Zucchini Bruschetta with Fresh Mozzarella
Try it and let me know if you love it, too!
- More low-carb ideas - go to this post and add YOUR favorite low-carb foods!
- A Dieting Success Story - from my awesome sister in law, Eva. She actually makes it sound pretty easy! It’s all a head-game, which reminds me of running.
- “Give me the chocolate!” Could care less about carbs? PMS’ing? Go check out these dessert recipes that are a little less unhealthy than most.
- Many more topics along the right in the sidebar
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{ 3 comments… read them below or add one }
Anonymous 10.08.08 at 7:38 am
The Queen is a good cook and I say so all the time. I’m NOT a pig!
I did, however, turn up the praise meter on this stuff. It’s awesome.
I say screw the carbs. Have a beer with it, too.
Kent (the husband)
[Reply]
Ann Marie 10.08.08 at 8:01 am
Hahaha funny comment from Kent.
Kelly, this does sound delicious.
One question — wouldn’t it be better to fry it in a different oil? Like maybe lard or macademia nut oil?
I don’t like to fry in olive oil. I guess if you only lightly sautee it would be all right…
[Reply]
Kelly the Kitchen Kop 10.08.08 at 10:10 am
Hi Ann Marie,
Thanks for reminding me, I forgot to mention in the post that I fried mine in butter…yum!
Kelly
[Reply]