Vegan Zucchini Boats recipe

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Ingredients

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

Nutrition Info

124.4 calories
carbohydrate: 19 g
cholesterol: : -
fat: 4.3 g
fiber: 6.4 g
protein: 7.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 195.1 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. Bake in the preheated oven for 15 minutes.

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

  5. 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. 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.

Recipe Yield

3 servings

Recipe Note

These vegan bruschetta-stuffed zucchini boats are not only low-carb, they are delicious! So easy to make, these can be an appetizer, main dish, side dish, or an afternoon snack! They can be served as an entire half or you can cut into 2-inch bites to serve as appetizers. I like to make them with pasta as a low-carb replacement for garlic bread. They will keep in the fridge for 1 to 2 days. Make sure to store in an airtight container.

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