This hummus stuffed zucchini is topped with a simple bruschetta and toasted panko basil crumb. It’s the perfect side dish to enjoy all summer.
For 5 years now, I’ve done the potted herb thing since I still don’t (and probably never will) have the raised bed garden of my dreams in the backyard (which, I might add is perfect for a garden).
For 5 years I’ve put these pots on the front (south facing) steps and for every single one of those 5 years, the end of June/beginning of July has come and the cilantro is all but dead and the basil is woody and pathetic looking.
It wasn’t until late last year (after there was no saving either plant) that I realized, hmm, maybe I shouldn’t put the cilantro and basil in the front with the sun and heat blasting on them all day long.
I should try out the (north facing) deck in the back instead.
Face/palm moment right there.
Well, that’s exactly what I did this year.
After only 3 weeks, my herbs are so out of control amazingly bushy and loving life back there despite the early summer heat we’ve had that I’m now actually panicking about how I’m going to use this much cilantro, basil and parsley.
So with an overly ambitious zucchini purchase (I’m doing a 30 day paleo challenge with Julie this month and bought all the veg in sight last week), I decided to stuff them full of hummus and top them with a bruschetta mixture to start attacking the basil explosion on the deck.
I also happen to have an overload of eggplant right now too, that’s another story…
Thursday is National Hummus Day (yep, it’s a thing) and Sabra’s basil pesto hummus seemed the most fitting for this recipe. Although, any variety will do!
It’s crazy there are still people out there that don’t know what hummus is considering the quantities we eat in this house, but apparently you’re out there.
Once you’re hooked (which will be after the first bite), you’ll realize all the things you can use it for besides just snacking, like these hummus stuffed zucchini.
Then, get to work on this hummus stuffed zucchini recipe.
Love this recipe for hummus stuffed zucchini?
- 3 medium zucchini, ends trimmed and cut in half lengthwise
- 3/4 cup Sabra Basil Pesto Hummus
- 2 cups halved grape tomatoes
- 1/4 cup sliced red onion
- 2 tablespoons chopped fresh basil
- 1 tablespoon + more for topping extra virgin olive oil
- 2 teaspoons red wine vinegar
- salt and pepper
- 1/4 cup panko breadcrumbs (use gluten-free if needed)
- Preheat oven to 350 degrees.
- Place zucchini in a baking dish with a little bit of water on the bottom and bake for about 20 minutes, flesh side up until softened enough to scoop out the insides.
- Meanwhile, combine the tomatoes, onion, basil, olive oil, vinegar, salt and pepper in a small bowl and toss together.
- Hollow out the middle of each zucchini half once cooled enough to handle and discard flesh.
- Spoon the hummus (about 2 tablespoons per zucchini half) into the hollowed out cavity.
- Top with the tomato mixture then sprinkle the panko on top.
- Lightly drizzle the panko topping with more olive oil and return to the oven for about 10 minutes. Raise heat to broil for the last 2-3 minutes to just slightly brown the top.
- Remove and serve warm.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 8mgSodium: 284mgCarbohydrates: 13gFiber: 3gSugar: 4gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
*This post is sponsored by Sabra as part of my work with them as a Sabra Tastemaker. All content and opinions are my own.