These vegan bruschetta stuffed zucchini boats are not only low-carb and healthy, they are DELICIOUS!!! So easy to make, these can be an appetizer, main dish, side dish or an afternoon snack! I like to make them with pasta as a low-carb replacement for garlic bread.
Be sure to make plenty, because these guys disappear fast!!!
Bruschetta and hummus stuffed zucchini boats
These are pretty simple to make and can be customized to your taste. Here are the step-by-step directions:
- Cut the zucchini in half, lengthwise, scoop out the seeds. Make sure to leave a hearty border around the skin.
- Bake the zucchini for about 15 minutes in a 425 degree oven.
- Stuff the zucchini with the hummus of your choice. Only fill the zucchini about 3/4 of the way with the hummus. You want to leave room for the bruschetta stuffing!
- Bake the hummus stuffed zucchini for an additional 10 minutes.
- Let cool slightly and add the bruschetta stuffing on top…viola! It’s really that simple! Feel free to garnish with some balsamic vinegar reduction or fresh herbs of your choice.
Helpful tips
- I used fresh garlic in the bruschetta mix, this can be a bit too much garlic for some people. You can either cut back on the garlic or sautee the garlic for 2 minutes before mixing in with the tomatoes.
- There are many different hummus varieties out there, I used mediterranean for this recipe, the choice is up to you!
- Making a homemade balsamic reduction to pour over the zucchini boats is quite easy. Simply take a cup of good quality balsamic vinegar, pour into a pot, and let boil for about 10 minutes. It should reduce by about 1/2 to 1/3. This can also be found in most stores.
- You could make these ahead of time and keep in your fridge for up to 24 hours. Side note: the garlic will smell up the fridge, make sure it’s in an airtight container!!! You’re welcome:)
Zucchini Boats
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Description
These vegan bruschetta stuffed zucchini boats are not only low-carb and healthy, they are DELICIOUS!!! So easy to make, these can be an appetizer, main dish, side dish or an afternoon snack! I like to make them with pasta as a low-carb replacement for garlic bread.
Ingredients
- 3 medium to large zucchini
- 10 oz package of hummus
- 4 large roma tomatoes, diced
- 1 clove garlic, minced
- 1/2 tsp olive oil
- 1/2 tsp red wine vinegar
- fresh or dried basil
- salt and pepper
Instructions
- Preheat oven to 425 f. Cut the zucchini in half, lengthwise. Scoop our the seeds, make sure to leave a hearty border in the zucchini.
- Place skin side down on a parchment lined cookie sheet and bake for 15 minutes.
- While the zucchini are baking, make the tomato mixture. Place the diced tomatoes and minced garlic into a bowl. Add the oil and vinegar and mix well. Add the basil, salt and pepper and herbs if you are using. Mix well and set aside.
- Take out and carefully stuff each zucchini half with about 1 TBSP of hummus. You want the hummus to be no more than 3/4 to the top of each zucchini half. Place back in oven for 10 minutes.
- Take zucchini out and let cool a couple minutes. Place tomato mixture on top and serve!
Notes
These can be served as an appetizer, main dish or side dish. They can be served as an entire half or you can cut into 2 inch bites to serve as appetizers.
They will keep in fridge for 1-2 days. Make sure to keep in airtight container.
I have used garlic hummus and mediterranean hummus for these. You can use whatever kind you prefer, or even make your own.
Nutrition value is based on a zucchini half, including hummus and tomato mix.
- Category: appetizer, side dish
- Method: easy
- Cuisine: vegan, vegetarian
Keywords: Vegan, low-carb bruschetta stuffed zucchini boats
