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Bruschetta Hummus Stuffed Zucchini

 
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12

Topped with a simple bruschetta this is a perfect side dish to enjoy all summer.

Yield

2

servings

Prep

20

min

Cook

40

min

Ready

60

min

 

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.

 

* not incl. in nutrient facts

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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?

 

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