• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Oats
      • Smoothie Bowls
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Stuffed Veggies / Hummus Stuffed Zucchini Boats

Hummus Stuffed Zucchini Boats

By Flora & Vino 2 Comments

Jump to Recipe·Print Recipe

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. 

Hummus Stuffed Zucchini Boats by Flora & Vino

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!

Hummus Stuffed Zucchini Boats process shot

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!

Hummus Stuffed Zucchini Boats process shot

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.

Hummus Stuffed Zucchini Boats process shot

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!

Hummus Stuffed Zucchini Boats by Flora & Vino

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!

Hummus Stuffed Zucchini Boats by Flora & Vino

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.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox.

Hummus Stuffed Zucchini Boats by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hummus Stuffed Zucchini Boats


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Flora & Vino
Print Recipe
Pin Recipe

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

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. 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. 
  3. Meanwhile, combine the tomatoes, onion, kalamata olives, avocado oil, pine nuts, Himalayan sea salt, and black pepper in a small bowl and toss.
  4. Hollow out the middle of each zucchini half once cooled enough to handle and discard flesh.
  5. Spoon ~2 TBSP of hummus into each zucchini boat and top with the vegetable mixture. 
  6. Return to the oven for about 10 minutes.
  7. Remove and serve warm with fresh basil!

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, Healthy Snacking, Meal Prep, Oil-Free, Refined Sugar-Free, Stuffed Veggies

You may also like:

Mexican Stuffed Acorn Squash
Breakfast Stuffed Squash
Double Baked Stuffed Spaghetti Squash

like, follow, share

« previous post Dark Chocolate S’mores Bars
next post » Vegan Peach Galette
Previous Post: « Dark Chocolate S’mores Bars
Next Post: Vegan Peach Galette »

Reader Interactions

Comments

  1. Lisa Locke

    August 4, 2020 at 10:42 am

    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

    Reply
  2. Jasmin

    August 5, 2020 at 9:00 pm

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Search Flora & Vino

Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Footer

what’s happening now on instagram

I’m *obsessed* with these Lemon Cashew Chia Seed I’m *obsessed* with these Lemon Cashew Chia Seed Muffins and once you see the ingredient list, you will be too! 🍋 🥧

Here’s what’s inside:
✔️chia seeds
✔️unsweetened almond milk 
✔️superfine almond flour 
✔️maple syrup
✔️lemon zest
✔️lemon juice
✔️cashew butter

That’s it! Perfect for a vegan and gluten-free snack! For the full recipe, click the link in my profile and then this image. 

#floraandvino #veganmuffins #glutenfreemuffins #grainfreemuffins #theveganmuffinwoman
WTMTW! ✨ This week in our Sunday meal planning e WTMTW! ✨ This week in our Sunday meal planning email series, I talked about my “fridge fasts” and how I’m using up what I have on hand in easy recipes to reduce waste and increase creativity! 💪 Swipe through the see the line up. 

Here’s what recipes smiles at me this week:
✔️ Key Lime Pie Overnight Oats
✔️ SunButter & Jelly Bliss Balls
✔️ Kale Caesar Salad with Avocado Dressing
✔️ Mediterranean Quinoa Bake 
✔️ Chocolate Avocado Chia Pudding
✔️ African Peanut Butter Stew

To receive these recipe ideas in your inbox, visit floraandvino.com and join the email list! 

#floraandvino #wtmtw #veganmealprep #veganmealplan
Need an oat refresh?! Chocolate Stovetop Oats made Need an oat refresh?! Chocolate Stovetop Oats made with simple ingredients for a cozy breakfast ready in 10 minutes. Consider adding this to your meal plan for the week ahead! 🍫

For the full recipe, visit floraandvino.com and search “chocolate oats” or google search “flora & vino chocolate oats”. 

Add your own toppings!!! 

#floraandvino #chocolateoats #stovetopoats
#ad// {NEW!} When everything else feels hard, this #ad// {NEW!} When everything else feels hard, this Thai Carrot Sweet Potato Soup feels easy. 🥕🍠🥣 It also tastes amazing and every warm spoonful is like a comforting embrace. This Thai Carrot Sweet Potato Soup is made on the stovetop with root vegetables and yellow curry paste blended with a spoonful of nut butter. I used a standing blender but you can also use an immersion blender to achieve the creamiest consistency.

I love topping my soup with cilantro, @edenfoods Tamari Roasted Almonds, and @edenfoods Hot Pepper Sesame Oil. 

@edenfoods Tamari Roasted Almonds are infrared roasted organic almonds with complimentary organic tamari soy sauce. They’re a delicious snack packed with protein and fiber. You can enjoy them on their own, added to trail mix, on salads and bowls, or…on soup! 
 
@edenfoods Hot Pepper Sesame Oil is a delicious unrefined expeller pressed toasted sesame oil that is infused with hot red chili peppers. Friends, this stuff is HOT! Just a *drop* adds a big kick to your dressings, marinades, stir-fries, etc. If you have a wild side, add a drop or two to your soup bowl for a little extra heat! 

Feel free to add your favorites, like roasted chickpeas, green onion, and sesame seeds.

To grab the recipe, click the link in my profile and then this image. 

#floraandvino #edenfoods #thaisoup #sweetpotatosoup #carrotsoup
M and I have plans to visit True Food Kitchen this M and I have plans to visit True Food Kitchen this week for V-Day and it reminded me of this Harissa Toasted Cauliflower I made inspired by their menu item. Whether you love TFK as much as I do, you’re going to be obsessed with my version of this cauliflower! It’s baked and then coated in a tahini sauce and topped with fresh herbs, cranberries, and hazelnuts. Enjoy it as an appetizer or side! Cozy and delicious all year round. 

For all of the recipe details, click the link in my profile and then this image! 

#floraandvino #harissaroastedcauliflower #roastedcauliflower
Vegan COSMIC Brownies. These plant-based cosmic br Vegan COSMIC Brownies. These plant-based cosmic brownies are made with almond flour and sweetened with coconut sugar. Top them with Chocolate @sunbutter and sprinkles for a fun dessert! 🎉

Here’s what you need:
✔️ ground flaxseed
✔️ unrefined coconut sugar 
✔️ unsweetened almond milk
✔️ @sunbutter 
✔️ almond flour
✔️ raw cacao powder
✔️ dairy free dark chocolate chips 
✔️ chocolate @sunbutter 
✔️ Sprinkles!!!

That’s it! For the full recipe, visit www.floraandvino.com and search “cosmic brownies”. Enjoy!!!

#floraandvino #veganbrownies #cosmicbrownies
{NEW!} Happy V-Day! ❤️💋😘 Need a quick da {NEW!} Happy V-Day! ❤️💋😘 Need a quick date night dinner in idea?! Make this Creamy Vegan 1-Pot Pasta. You make it 1-pot in less than 10 minutes. 🍝 

Here’s what you need: 
✔️ pasta (I used @chickapeapasta)
✔️ almond milk 
✔️ nutritional yeast
✔️ marinara sauce
✔️ fresh basil 

That’s it! 

For the full recipe, click the link in my profile and then this image. Let me know what you think! 

#floraandvino #onepotpasta #1potmeal #onepotdinner
My personal favorite vegan truffles are these Caca My personal favorite vegan truffles are these Cacao Dusted Dark Chocolate Truffles. 🍫 They’re *so* easy to make with dark chocolate, coconut milk, and a light cacao powder finish. Perfect for a simple decadent treat or to gift to someone special! 😉

For the recipe, click the link in my profile and then this image. Enjoy!

#floraandvino #vegantruffles #darkchocolatetruffles #healthytruffles
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • Home
  • About Flora & Vino
  • Media Kit
  • Privacy Policy
  • Contact Me
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2025 · Floraandvino.com ·