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!