Name: Vegan Zucchini Boats
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: Zucchini - 3 large; Roma tomatoes, chopped - 4 large; Garlic, minced - 1 clove; Chopped fresh basil, or to taste - 1 tablespoon; Olive oil - ½ teaspoon; Red wine vinegar - ½ teaspoon; Salt and ground black pepper to taste - 1 pinch; Hummus, or as needed - 6 tablespoons

Ingredients for - Vegan Zucchini Boats

1. Zucchini 3 large

2. Roma tomatoes, chopped 4 large

3. Garlic, minced 1 clove

4. Chopped fresh basil, or to taste 1 tablespoon

5. Olive oil ½ teaspoon

6. Red wine vinegar ½ teaspoon

7. Salt and ground black pepper to taste 1 pinch

8. Hummus, or as needed 6 tablespoons

How to cook deliciously - Vegan Zucchini Boats

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2 . Stage

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.

3 . Stage

Bake in the preheated oven for 15 minutes.

4 . Stage

While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.

5 . Stage

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.

6 . Stage

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.