Ingredients
Scale
- Zucchini
- Hummus – I prefer using Sabra Hummus and we used the Spinach & Artichoke flavor to go with our Mediterranean flavor, but you can choose any flavor
- Sun-Dried Tomatoes (in a jar)
- Grilled Artichokes (in a jar) – cut into small pieces
- Bell pepper (we used yellow, orange & red) – cut into small pieces
- Olives (we used black olives, but Kalamata olives are a great option or whatever is your favorite) – cut in half or quarters
- Fresh thyme
- Fresh parsley
- 2nd option:
- Zucchini
- Hummus – use any flavor you like, I used Sabra Hummus Spinach & Artichoke flavor
- Sun Dried Tomatoes
- Grilled artichokes (fresh or jarred)
- Feta Cheese
- Bell pepper (we used yellow, orange & red) – cut into small pieces
- Olives – cut in half or quarters
- Grape Tomatoes – cut in half or quarters
- Red Onion – cut in small slivers
- Fresh thyme
- Fresh parsley
Instructions
- Preheat oven to 350 degrees.
- Slice off part of the zucchini. How much you slice off will depend on the size of the zucchini. If it’s a smaller zucchini like I used, I just sliced off the first quarter length-wise. When these are in season & bigger, you can cut them in half length-wise & still have enough support to hold your hummus & all the toppings.
- Scoop out the middle of the zucchini using a spoon or melon baller (leaving enough around the edges and ends to be able to support your stuffed zucchini). Discard the flesh of the zucchini or save for zucchini bread
- Fill each carved out zucchini with your choice of hummus (we used the Sabra Hummus Spinach & Artichoke flavor). Fill it to the top of the zucchini
- Add your toppings – get creative with the toppings you choose.
- Place in a baking dish or baking sheet with a rim (size will depend on how many zucchini you are making)
- Bake for 10-15 minutes (we baked the small zucchini for 10 minutes which was perfect, but the larger zucchini may need more time)
- You can add the feta cheese at the end if you’d like to broil it for several minutes or until brown. {Or just bake it from start to finish, which is what we did.}
- Sprinkle with parsley and thyme (or your favorite herbs) and serve hot.
