Ingredients
3
3 servings
- •3 large zucchini
- •4 large Roma tomatoes, chopped
- •1 clove garlic, minced
- •1 tablespoon chopped fresh basil, or to taste
- •½ teaspoon olive oil
- •½ teaspoon red wine vinegar
- •1 pinch salt and ground black pepper to taste
- •6 tablespoons hummus, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes.
- While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
- Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
- Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.
Nutritional Facts
Per 3 servings
- Calories: 124
- Carbohydrate: 19g
- Fat: 4g
- Fiber: 6g
- Protein: 7g
- Sugar: 8g
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