Bruschetta Hummus Stuffed Zucchini
Topped with a simple bruschetta this is a perfect side dish to enjoy all summer.
Yield
2 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
zucchini
cut in half lengthwise |
|
| ¾ | cup |
hummus
|
* |
| 1 | medium |
tomatoes
diced |
|
| ¼ | cup |
red onion
diced |
|
| 2 | tablespoons |
basil
coarsely chopped |
|
| 1 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
red wine vinegar
or apple cider vinegar |
|
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
zucchini
cut in half lengthwise |
|
| 177 | ml |
hummus
|
* |
| 1 | medium |
tomatoes
diced |
|
| 59 | ml |
red onion
diced |
|
| 3E+1 | ml |
basil
coarsely chopped |
|
| 15 | ml |
olive oil
|
|
| 1E+1 | ml |
red wine vinegar
or apple cider vinegar |
|
| 0 |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 350℉ (180℃) F.
Place zucchini in a baking dish with a little bit of water on the bottom and bake for about 40 minutes, flesh side up until softened enough to scoop out the insides.
Next, dice the tomatoes, and onion, add basil, olive oil, vinegar, salt and pepper in a small bowl and toss together. Refrigerate until zucchini is done.
Hollow out the seeds of each zucchini half once cooled enough to handle. Spoon the hummus (about 2 tablespoons per half) into the hollowed out cavity. Top with the tomato mixture and serve with salad.
