Zucchini boats baked with all of the Greek fixings like hummus, tomato, olives, red onion, and pine nuts. Try them for a light snack, meal, or appetizer.
Friends!
It’s true that the hardest part of doing something is starting.
I ran this morning for the first time in over a month.
After lacing up my Brooks running shoes I did three invigorating laps around the paths just beyond my neighborhood.
The pavement felt like it was propelling me forward each time it connect with the sole of my cushioned shoe and my iPhone felt weightless in my hand despite the fact that I left my running belt at home.
Kind of like this post, that for whatever reason, I felt like procrastinating.
Writing about food isn’t always as much fun as eating it, you know?
Unless it’s a stuffed vegetable, which, if you’ve been following me for a while, you know is my forte.
These Hummus Stuffed Zucchini Boats are the best way to use that summer zucchini hiding in the bottom drawers of your refrigerator.
Grab a zucchini and let’s make a zucchini boats!
Here’s what you need:
- zucchini
- hummus
- grape or cherry tomatoes
- Kalamata olives, halved
- sliced red onion
- avocado oil
- pine nuts
- Himalayan sea salt
- black pepper
- Fresh basil
That’s it!
This recipe starts with an abundance of zucchinis.
I know it might be appealing to throw them in baked goods or make zucchini noodles, but have you ever tried baking them into boats?
While you can use any sized zucchini for this recipe, I recommend using a larger zucchini so you have more space for your filling.
After rinsing the zucchini, chop off the stem and base so you have a cylinder.
Next, take a spoon and gently carve out the inside, scraping away the middle to create a hollow center for filling.
Bake the hollowed out zucchini boats for about 10 minutes, or until they’re slightly soft and pliable.
Next, we fill them.
Fill each zucchini halve with your favorite hummus.
I used a classic hummus for this recipe, but anything works!
Then add on the Mediterranean inspired toppings.
I went with cherry tomatoes, kalamata olives, red onion, and pine nuts.
Place the vegetables and pine nuts on top of the hummus.
Next, transfer the zucchinis back to the oven to bake for an additional 10 minutes until the toppings are heated throughout.
Remove them from the oven and top with fresh basil and serve immediately!
Enjoy these Hummus Stuffed Zucchini Boats for a light dinner or snack.
They’re perfect to prepare for entertaining or meal prep.
Dress them up to serve at a summer get together or dress them down to grab from the fridge for an elevated hummus and veg experience.
It’s so fun to bake and a great way to use zucchini a concise dish that’s equal parts fancy and easy to clean up.
If you’re serving more guests, simply prepare more zucchinis and more toppings to stretch the recipe further.
I like my zucchini boats served warm from the oven with fresh basil and vegan parmesan.
Enjoy!
If you make these Hummus Stuffed Zucchini Boats, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
Want more stuffed vegetables? Check out my Stuffed Purple Sweet Potatoes with Tandoori Chickpeas & Turmeric Tahini, Pizza Stuffed Portobello Mushrooms, and Southwestern Black Bean & Veggie Burger Stuffed Peppers.
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Hummus Stuffed Zucchini Boats
Description
Zucchini boats baked with all of the Greek fixings like hummus, tomato, olives, red onion, and pine nuts. Try them for a light snack, meal, or appetizer.
Ingredients
- 3 medium zucchini, ends trimmed and cut in half lengthwise
- 3/4 cup hummus
- 2 cups halved grape or cherry tomatoes
- ¼ cup Kalamata olives, halved
- 1/4 cup sliced red onion
- 1 tsp avocado oil
- 3 TBSP pine nuts
- Himalayan sea salt and black pepper
- Fresh basil, for serving
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place halved zucchini in a baking dish facedown for about 10 minutes, until softened enough to scoop out the insides. Remove from the oven, allow to cool slightly, then scoop out the insides with a spoon. Set aside and reserve for another use.
- Meanwhile, combine the tomatoes, onion, kalamata olives, avocado oil, pine nuts, Himalayan sea salt, and black pepper in a small bowl and toss.
- Hollow out the middle of each zucchini half once cooled enough to handle and discard flesh.
- Spoon ~2 TBSP of hummus into each zucchini boat and top with the vegetable mixture.
- Return to the oven for about 10 minutes.
- Remove and serve warm with fresh basil!
Yum Yum Yum! You are so creative and inspiring I look forward to your emails. Thank you for sharing your beautiful healthy recipes.
Stay safe and well,
Lisa
Mmmmmm yum! I am so glad that I signed up for your newsletter. This is super delicious! I used pecans instead of pine nuts. I made my own hummus with cilantro. A few times the zucchini that I was scooping out fell on the ground and my dog ate it! I accidentally scooped it out raw, because I was so keen to get started. Now I can make my gluten free chocolate zucchini bread more easily! Thank you so much. I love this dish!