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.

Of course, I could always make Roasted Pesto Potatoes, Skillet Zucchini Pesto Pizza or Creamy Pesto Spaghetti Squash Noodles with some homemade pesto if all else fails.

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.

Did you know you can also freeze whole zucchini? Check out our comprehensive guide on how to freeze zucchini for all the details on that but it’s super helpful for storing seasonal produce.

I also happen to have an overload of eggplant right now too, that’s another story…

But, this cheesy chicken stuffed eggplant and lentil stuffed eggplant are both on the upcoming menu.

More summer recipe inspo: Simple Sautéed Swiss Chard, Summer Harvest Cheddar Quesadilla & Sweet Corn, Peach and Honey Mustard Chicken Salad

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.

Listen up, you hummus virgins…grab thee a tub, stop freaking out that it’s a bean dip (chickpeas are delicious!) and start by dipping a cracker, Spicy Seasoned Pretzels or, carrot in 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. 

Or, Hummus Flatbread with Grilled Corn and Berries, Chipotle Hummus Fundido & Savory Hummus Waffles just to name a few ideas!

Then, get to work on this hummus stuffed zucchini recipe.

You can even stuff round zucchini with this recipe if you prefer, they taste the same just have an adorable round shape instead of the regular kind!

Love this recipe for hummus stuffed zucchini? 

Try one of these other savory zucchini recipes this summer too: Cheesy Zucchini Bread, Zucchini Noodles with Avocado Cream Sauce, Zucchini Ricotta Bake or, Thai Chicken Zucchini Noodles.

*This post is sponsored by Sabra as part of my work with them as a Sabra Tastemaker. All content and opinions are my own.