Photo of White bean bruschetta bites by WW

White bean bruschetta bites

0 - 1
PersonalPoints™ per serving
Total Time
28 min
20 min
8 min
These fun, bite-sized little appetizers are healthier and far more creative than traditional bruschetta, as you use zucchini rounds instead of bread. After the rounds are seasoned with garlic and salt, they're broiled in the oven until lightly browned but can hold their shape. Just keep an eye on them while they cook, as broilers can vary wildly in intensity. The topping consists of mashed white beans, plum tomatoes, shallots, lemon zest and juice, olive oil, oregano, and basil for garnish. Feel free to make a batch of it to store in the fridge, as the topping is delicious on grilled chicken or fish.


Uncooked zucchini

2 medium

Cooking spray

6 spray(s)

Granulated garlic

½ tsp

Kosher salt

½ tsp

Canned white beans

15 oz, rinsed and drained

Plum tomato(es)

2 medium, seeded, diced

Uncooked shallot(s)

3 Tbsp, minced

Lemon zest

¼ tsp

Fresh lemon juice

½ tsp

Kosher salt


Black pepper


Olive oil

1 tsp, high quality

Fresh oregano

½ tsp, minced


¼ cup(s), thinly sliced (for garnish)


  1. Cut each zucchini into twelve ½-inch-thick rounds; using a spoon, carve out a small indentation in each zucchini round (do not cut scoop through to other side).
  2. Place zucchini rounds in a single layer on a broiler pan. Lightly coat with cooking spray; season with granulated garlic and salt. Broil on high, 3 inches from heat source, until lightly browned but still firm, about 8 minutes.
  3. Coarsely mash beans; combine in a medium bowl with remaining ingredients. Divide bean mixture over zucchini; garnish with basil.
  4. Serving size: 2 rounds