Early summer means plenty of tiny home grown tomatoes and zucchini begins to bloom in my Ohio garden. In today’s post I share a family favorite that is loaded with flavor and good for you! This is my homemade Bruschetta Hummus Stuffed Zucchini recipe.
Bruschetta Hummus Stuffed Zucchini
This vegan favorite recipe can be served as a side dish or a meal. Be sure to take advantage of the print option available and add this to your recipe book in the kitchen. You can also PIN this to your favorite recipe board on Pinterest by clicking here.
Dinner for two on the summer deck : Bruschetta Hummus Stuffed Zucchini
Bruschetta Hummus Stuffed Zucchini
3 medium size zucchini (washed and sliced in halve length wise.
1 1/2 cups of diced tomatoes
1 small red onion diced
1/3 cup of diced sweet pepper
2 tablespoons of white vinegar
dash of fresh ground pepper
1/4 cup of plain hummus
1/3 cup of basil pesto
about 1/4 cup of olive oil
1/4 cup of Italian bread crumbs ( I recommend Progresso Panko Bread Crumbs, Italian Style )
Cut the zucchini in half length wise and place in oven safe pan that has about 1/2 cup of water in the bottom. Cook the zucchini at 350*F for about 20 minutes or until the zucchini is soft enough to easily scoop out the middle section filled with seeds.
While the zucchini is baking dice up onion, tomatoes, sweet peppers, basil and stir in vinegar and ground pepper. This is the Bruschetta - Set aside.
Mix hummus and pesto together in separate bowl - set aside.
Once the zucchini is soft scoop out the middle (discard) placing zucchini 'boats' back in the oven safe pan to be filled.
Scoop about 2 tablespoons of hummus mix in the zucchini.
Fill the rest of the zucchini with bruschetta mix .
Sprinkle Progresso Panko Bread Crumbs, Italian Style over the top and drizzle with olive oil.
Bake in oven at 350* for an additional 10 minutes - serve hot!
Be sure to come back for more great recipes! BrenHaas.com
Fresh From The Garden Is Best
This is the second year to grow squash along the picket fence in the cut flower garden. This 40’x60 garden is filled with cut flowers, herbs and vegetables.
Welcome to my Veggie and Blooms Garden
Zucchini plants make up the Midwest garden. It is one of the easiest crops to grow and most rewarding. Illinois Extension office shares some great tips about Squash on their website.
Younger tender squash
Roots of the squash plants are shallow so good mulch will help productions. I use straw to block weeds and to hold in moisture during the hot summer months.
2 long rows of peppers in my veggie and blooms garden
From Garden To Kitchen
Fresh from the home garden is always best but finds from local farmers market will do! The plate below features a mix of both.
Bruschetta Hummus Stuffed Zucchini : veggies used in the recipe
Carefully slice medium size zucchini in half length-wise for this recipe.
Place zucchini in oven safe pan with about 1/2 cup of water.
Hand full of fresh grown basil from my indoor farm.
Hummus used for the recipe is store bought. I’d love to make a batch this summer so stay tune for that post.
Chopped Red Onions
Sweet peppers to add to the Italian Salsa mix.
Tiny tomatoes with bold heirloom flavors to be added to the mix.
Colors of Summer
Ground fresh black pepper
Fresh chopped basil added to the veggie mix
Tender Baked Zucchini
Using grapefruit spoon to scoop out middle of baked zucchini
Scoop about 2 tablespoons of hummus mix in zucchini
Hummus filling and now ready for veggie topping
Filled zucchini with veggie salsa
Sprinkle with Panko
I recommend Progresso Italian
Progresso PANKO Italian Crumbs were used in this recipe.
Drizzle with olive oil before returning to oven for 10 minutes.
Just out of the oven : I used my toaster oven!
I’d love to hear what you do with your harvest of zucchini so be sure to comment below so we can connect.