Diabetes Blogs

Summer Squash Bruschetta

Who says that bruschetta always has to be served on crispy baguette? It is certainly a treat, but this recipe may have you thinking differently about this popular appetizer. The topping is served over breaded and baked summer squash (my garden is overflowing with them). By swapping out the refined bread, you save calories and carbs for your meal and it’s a great way to squeeze more vegetables into your friends and family’s diet.

Short on time? Make the bruschetta ahead of time. It will stay fresh for up to 2 days in the refrigerator. Any leftovers can be added to a salad, pasta, or rice dish for a quick meal.

This time of year is prime time to enjoy local tomatoes. Tomatoes pack more than flavor.. they are a great source of vitamins, minerals, and antioxidants and are low in calories and carbohydrates. Vegetables (but especially tomatoes) taste so much better when they don’t travel across the country before on you plate!



Summer Squash Bruschetta

Makes 30 servings

Time: 30 minutes


2 Tbsp olive oil

2 Tbsp balsamic vinegar

4 large tomatoes, diced

¼ cup onion, diced

2 Tbsp garlic, minced

¼ cup fresh basil, chopped

Salt and pepper, to taste

3 medium summer squash, thinly sliced

2 eggs, beaten

1 ½ cups plain breadcrumbs

2 Tbsp parmesan cheese

1 tsp Italian seasoning


  1. Mix the olive oil and balsamic together in a small bowl.
  2. Combine tomatoes, onion, garlic, basil, and salt/pepper in a bowl. Add the oil/vinegar and toss to combine.
  3. Preheat oven to 425 degrees. Spray cooking spray on 2 cookie sheets.
  4. Mix the breadcrumbs, parmesan, and herbs in a bowl.
  5. Dip each slice of summer squash in the egg batter then into the breadcrumb mixture.
  6. Bake for 15 minutes. Flip the squash over and bake additional 10 minutes or until golden brown.
  7. Serve 1 Tbsp of bruschetta on each piece of squash. Serve immediately.

Nutrition Facts: 2 Pieces

40 calories, 2 g fat (0 g saturated), 5 g carbohydrates. 1 g fiber, 2 g protein, 60 mg sodium

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