Veggie and Hummus Stuffed Zucchini Boats

This time of year I’m all about fresh, light, vegetable dishes for dinner. I love hitting up our Lincoln Square Farmers Market on Thursday nights after work and perusing the fresh veggies from local farmers. The tomatoes are just starting to show up and I couldn’t resist picking some up this past week and trying out this zucchini boat recipe with hummus, fresh tomatoes, red onion and basil. Before being baked off in the oven the zucchini boats are sprinkled with panko breadcrumbs and a drizzle of olive oil creating a crunchy crust on top of the veggies. If you’re feeling extra naughty go ahead and add a few sprinkles of mozzarella cheese to add a decadent finish to the panko crust!

Hummus and Tomato Stuffed Zucchini Boats
Serves 6
A zucchini boat layered with hummus and fresh veggies and baked with a crunchy panko topping.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 3 medium zucchini, ends trimmed and cut in half lengthwise
  2. 3/4 cup hummus
  3. 2 cups halved grape tomatoes
  4. 1/4 cup sliced red onion
  5. 2 tablespoons chopped fresh basil
  6. 1 tablespoon plus more for topping extra virgin olive oil
  7. 2 teaspoons red wine vinegar
  8. Salt and Pepper
  9. 1/4 cup panko breadcrumbs
Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Meanwhile, combine the tomatoes, onion, basil, olive oil, vinegar, salt and pepper in a small bowl and toss together.
  4. Hollow out the middle of each zucchini half once cooled enough to handle and discard flesh.
  5. Spoon the hummus (about 2 tablespoons per zucchini half) into the hollowed out cavity.
  6. 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.
  7. Raise heat to broil for the last 2-3 minutes to just slightly brown the top. Remove and serve warm.
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