Zucchini is so versatile and easy to cook with – so many ways! Here we are going with Zucchini Boats – so when zucchini season strikes this is a great easy go-to recipe to have on hand. While these are stuffed with lemon hummus and topped with roasted tomatoes drizzled with basil and crumbled feta – you can certainly use any combo you like to stuff them. I have used turkey meat in sauce in the past topped with mutz.
Slice your zucchini in half and remove the inside to create a ‘boat’ to hold the filling. Drizzle with olive oil and salt & pepper. Roast on the grill face down for about 15 minutes. Remove, add the hummus, top with roasted tomatoes (I purchased mine from the Mediterranean bar at the food store), drizzle pesto, and sprinkle with feta cheese. Return to the grill for a few minutes until heated through (at this point I had them on a baking sheet for easier transportation) – that’s it! Enjoy as is or pair with a protein (chicken or fish). You can store it for leftovers and reheat it too!
No added sugars. Plant protein from the hummus, nutrients from the zucchini, and a salty ending with the feta – delish!
Hummus Stuffed Zucchini Boats
Ingredients
- 1 Medium Zucchini
- 2 tbsp lemon hummus - divided
- 2 tbsp roasted tomatoes - divided
- 1 tbsp pesto (or more for liking) - divided
- 2 tbsp crumbled feta - divided
- 1 tbsp olive oil
- sprinkle salt & pepper
Instructions
- Preheat Grill and grease crates well
- Slice the ends of the zucchini and gently scoop out the seeds to create a 'boat' for the filling
- Drizzle both halves with olive oil and sprinkle with S&P. Rub it evenly into both halves
- Place face down on the grill. Close top and grill for about 10 minutes. Check halfway through depending on the size of your zucchini
- Remove and add to baking sheet. Divide the toppings evenly between both halves. Return to the grill for a few more minutes. You can keep them on the baking sheet if you want
- Remove and enjoy!
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