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Vegan Zucchini Boats
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Vegan zucchini boats filled with bruschetta blend and hummus - versatile for any meal or snack!
Ingredients:
  • 3 large zucchini
  • 4 large Roma tomatoes, chopped
  • 1 tablespoon chopped fresh basil, or to taste
  • 0.5 teaspoon olive oil
  • 0.5 teaspoon red wine vinegar
  • 1 pinch salt and ground black pepper to taste
  • 6 tablespoons hummus, or as needed
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and elegantly line a baking sheet with parchment paper.
  • Slice the zucchini in half lengthwise and carefully scoop out the seeds, being sure to keep the border intact. Arrange the halves skin-side down on the baking sheet.
  • Place in the oven and bake for 15 minutes until golden brown.
  • Combine tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper in a bowl while the zucchini is baking. Set aside.
  • Take out the zucchini from the oven, ensuring you keep the oven on. Gently fill each zucchini half with approximately 1 tablespoon of hummus, making sure not to exceed 3/4 full.
  • Bake for an additional 10 minutes in the preheated oven. Allow to cool for 5 minutes, then top with tomato mixture before serving.

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