Bruschetta Hummus Stuffed Zucchini
22
Topped with a simple bruschetta this is a perfect side dish to enjoy all summer.
Ingredients
| 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 |
* |
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.
Nutrition Facts
Serving Size 217g (7.7 oz)Amount per Serving
Calories 9863% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
10%
Sugars g
Protein
4g
Vitamin A 19%
•
Vitamin C 46%
Calcium 4%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
