Vegan Zucchini Boats
Description
Stuffed with a bruschetta-inspired blend and hummus, these vegan zucchini boats make a flavorful appetizer, main dish, side, or snack!
Ingredients
•
3 large zucchini
•
4 large Roma tomatoes, chopped
•
1 clove garlic, minced
•
1 tablespoon chopped fresh basil, or to taste
•
1/2 teaspoon olive oil
•
1/2 teaspoon red wine vinegar
•
1 pinch salt and ground black pepper to taste
•
6 tablespoons hummus, or as needed
Directions
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2
Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
3
Bake in the preheated oven for 15 minutes.
4
While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
5
Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
6
Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.