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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.