Vegan Zucchini Boats
Vegan Zucchini Boats feature tender roasted zucchini filled with silky hummus and topped with a bright, garlicky bruschetta of tomatoes and basil. Each bite balances warm, mellow squash with fresh, tangy acidity—perfect as a light dinner, weeknight main, or shareable starter.
- Prep15 mins
- Cook25 mins
- Serves3
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 2
Slice the zucchini in half lengthwise. Scoop out the seeds, keeping the border intact. Arrange them skin-side down on the prepared baking sheet.
- 3
Bake in the preheated oven for 15 minutes.
- 4
While the zucchini bakes, combine the tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper in a bowl. Set aside.
- 5
Take the zucchini out of the oven; leave the oven on. Carefully fill each zucchini half with about 1 tablespoon of hummus, making sure the hummus comes to no more than 3/4 from the top.
- 6
Bake again in the preheated oven for 10 more minutes. Remove from the oven and let cool for 5 minutes. Spoon the tomato mixture on top and serve.
- Calories 119.81 kcal Moderate
- Protein 4.48 g Low Source
- Carbs 18.5 g Moderate
- Total Fat 3.86 g Low Source
- Saturated Fat 0.48 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 78.7 mg Low Source
- Fiber 4.51 g Moderate
- Sugar 6.5 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 67.2 mg Low Source
- Iron 1.74 mg Low Source
- Potassium 480.8 mg Moderate
- Vitamin A 252.06 mcg_rae Good Source
- Vitamin C 31.23 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Alcohol 🚫🍷