Bruschetta Hummus Stuffed Zucchini Boats
| Curated Just for You | Test Kitchen Approved |
Serves: 6 | Prep Time: 15 minutes | Total Time: 45 minutes
Ingredients
3 medium zucchini, ends trimmed and cut in half lengthwise
3/4 cup hummus (with 2 tbsp basil pesto mixed in)
2 cups grape tomatoes, halved
1/4 cup red onion, sliced
2 tbsp fresh basil, chopped
1 tbsp + more for topping extra virgin olive oil
2 tsp red wine vinegar
salt and pepper
1/4 cup panko breadcrumbs
Directions
Preheat oven to 350 degrees.
Place zucchini in a baking dish with a little bit of water on the bottom and bake for about 20 minutes, flesh side up until softened enough to scoop out the insides.
Meanwhile, combine the tomatoes, onion, basil, olive oil, vinegar, salt and pepper in a small bowl and toss together.
Hollow out the middle of each zucchini half once cooled enough to handle and discard flesh.
Spoon the hummus (about 2 tbsp per zucchini half) into the hollowed out cavity.
Top with the tomato mixture then sprinkle the panko on top.
Lightly drizzle the panko topping with more olive oil and return to the oven for about 10 minutes. Raise heat to broil for the last 2-3 minutes to just slightly brown the top.
Remove and serve warm.
Recipe adapted from Running to the Kitchen
