Bruschetta Hummus Stuffed Zucchini
Topped with a simple bruschetta this is a perfect side dish to enjoy all summer.
cut in half lengthwise
red wine vinegar
or apple cider vinegar
salt and black pepper
Preheat oven to 350℉ (180℃) F.
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.