Thursday, February 4, 2016

Hummus Stuffed Zucchini with Tomato & Basil

Serves 6-8 (appetizer portions)

3 medium (or 4 small) zucchini
10 oz hummus
2 C cherry tomatoes (red or yellow)
¼ C red onion, thinly sliced
2 T fresh basil, chiffonade
2 T olive oil
2 t red wine vinegar
¼ C panko breadcrumbs
salt & pepper to taste

Preheat oven to 350˚.

Trim zucchini ends and slice in half lengthwise. Place zucchini in baking dish, flesh side up, with a little water in the bottom; bake 20 minutes or until inner flesh is softened.

As zucchini cooks, halve tomatoes; toss together with onion, basil, 1 T of olive oil, and red wine vinegar. Season to taste with salt and pepper.

Remove zucchini from oven; cool as needed until handleable. Scoop out inner, seeded flesh of zucchini; discard or reserve for another use. Spoon hummus into hollowed out zucchini halves*. Top with tomato mixture. Sprinkle panko crumbs over top and lightly drizzle with remaining olive oil.

Return to oven for 10 minutes, using broiler for final 3 minutes to slightly brown tops.

Best served warm.

* If I was making a larger quantity of these, using a pastry bag to pipe the hummus into the zucchini halves would be quicker and easier -- and easier to be neat for a tidier presentation; but for just a few, it's probably not worth the trouble.

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