Early summer means plenty of tiny homegrown 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. Fresh is always best so pay close attention to links and growing tips on this post. For the recipe, you will need the following ingredients. I do realize it is a challenge to grow all your food but give it your best! Even if you can grow a few zucchini plants and parsley plants during your growing season you will be hooked!
- zucchini (washed and sliced in half length-wise.
- tomatoes
- red onion diced
- sweet pepper
- white vinegar
- ground pepper
- hummus
- basil pesto
- olive oil
- Italian bread crumbs (Panko Mix is amazing too)
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.
A handful of basil from my garden means it is pesto time!
Progresso PANKO Italian Crumbs is an amazing addition to this recipe.
For Detailed Recipe Scroll Down!
Fresh From The Garden Is Best
This is the second year to grow squash along the picket fence in the cut flower garden. The 40’x60 garden filled with cut flowers, herbs, and vegetables.
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.
The roots of the squash plants are shallow so good mulch will help productions. I use the straw to block weeds and to hold in moisture during the hot summer months.
Bruschetta Hummus Stuff Zucchini Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty Level: Medium
Servings: 8
Ingredients:
- 4 medium zucchini (ends trimmed and cut in half lengthwise
- 2 cups halved grape tomatoes
- ¼ cup sliced red onion
- 2 tablespoons of fresh basil
- ¼ cup panko breadcrumbs
- 2 tablespoons of olive oil
- ¾ cup basil pesto hummus
- 2 teaspoons red wine vinegar
- salt and pepper
Directions:
1.Preheat oven to 350 degrees.
2.Place zucchini in a baking dish with a little bit of water on the
bottom and bake for about 20 minutes, flesh side up until softened
enough to scoop out the insides.
3.Meanwhile, combine the tomatoes, onion, basil, olive oil, vinegar,
salt and pepper in a small bowl and toss together.
4.Hollow out the middle of each zucchini half once cooled enough to
handle and discard flesh.
5.Spoon the hummus (about 2 tablespoons per zucchini half) into the
hollowed out cavity.
6.Top with the tomato mixture then sprinkle the panko on top.
7.Lightly drizzle the panko topping with more olive oil and return to
the oven for about 10 minutes. Raise heat to broil for the last 2-3
minutes to just slightly brown the top.
8.Remove and serve warm
Download the printable recipes on my website HERE: Bruschetta Hummus Stuffed Zucchini Recipe
More Fresh Recipe on My Site
Let’s Connect
I’d love to hear what you do with your harvest of zucchini so be sure to comment on my website. Do you have a favorite recipe using zucchini and other vegetables and herbs that you grow?
Happy Fresh Recipe Gardening,
4 Responses
Love your garden! Great recipe.
So when you visit you can make this. Yum
YES… totally!!!! Thank you for stopping by my website and commenting.
Can’t wait to try it, thanks for the recipe.