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Blog & Recipes

  • by Kiersten O'Hara, Alexandra Inman

Bruschetta & Hummus Stuffed Zucchini Boats

Looking for an alternative to your summer salad?

Try these delicious zucchini boats! Zucchini boats are easy to make, and can be cooked in the oven or on the barbeque. Looking to add some protein for a complete meal? Throw in some skinless chicken breast, ground turkey or diced tofu - the combinations are endless!

We made our zucchini boats with hummus, red onion, tomatoes and basil. We hope you enjoy these veggie treats as much as we do!


  • 3 medium zucchinis (ends trimmed)

  • ¾ cup pesto hummus

  • 2 cups halved grape tomatoes

  • ¼ cup sliced red onion

  • 3 tablespoons chopped fresh basil

  • 2 tablespoons olive oil

  • 2 teaspoons red wine vinegar

  • Salt and pepper to taste

  • ¼ cup panko whole wheat flour breadcrumbs


  1. Preheat oven to 350 degrees .

  2. Slice zucchini lengthwise and place in baking dish with about 2cm of water at the bottom, flesh side up.

  3. Bake for 20 minutes, until the flesh becomes soft enough to scoop out.

  4. Combine tomatoes, onion, basil, 1 tablespoon of olive oil, red wine vinegar and salt and pepper in small bowl.

  5. Hollow out zucchinis until they are cool enough to handle, and discard the flesh.

  6. Spoon hummus into the hollowed zucchinis, then top with the tomato mixture .

  7. Sprinkle breadcrumbs on top, then drizzle with olive oil.

  8. Return to the oven to bake for 10 more minutes. Raise to broil for the last 2-3 minutes to brown the tops.

  9. Serve warm and enjoy!

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