Our farmers sure have been loving (and needing) all of this rain! More rain for them means more produce for us to enjoy.

Zucchini is a highly versatile summer squash loaded with folate, potassium and vitamin A and is low in calories and even the flowers of this plant can be eaten.

Zucchini season is upon us  ~ try one of my favorite things to make these green beauties: Hummus Stuffed Roasted Zucchini!

For more great farmers market inspired recipes visit: Local Savour.com

Hummus Stuffed Roasted Zucchini
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
14-18 minutes
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
14-18 minutes
Hummus Stuffed Roasted Zucchini
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
14-18 minutes
Servings Prep Time
6 -8 servings 10-15 minutes
Cook Time
14-18 minutes
Ingredients
Servings: -8 servings
Units:
Instructions
  1. Preheat oven to 350 degrees. Remove stems from zucchini and slice in half longways. Use a spoon and scoop out the seeds and about 1/2 of the inside of each zucchini slice. Next cut zucchini into 2-3 inch slices or "boats" and set aside. *Note: if zucchini won't sit flat - use a vegetable peeler and slice one slice of the skin off of the bottom of the zucchini.**
  2. Tear bread into pieces and place into a food processor and pulse until bread crumbs are formed. Place a medium pan over medium heat, add olive oil, bread crumbs and garlic powder. Saute until bread crumbs are golden brown, remove from heat, add parsley, stir and set aside.
  3. Add garbanzo beans (including liquid), Tahini, lemon juice, garlic cloves and sea salt into a food processor and blend until mixed well and creamy.
  4. Place two Tablespoons of hummus into a zucchini slice and top with a Tablespoon of bread crumbs and place onto a cookie sheet. Continue process until all of the zucchini are filled and topped. Place cookie sheet into the oven for 14-18 minutes or until zucchini are tender. Remove from the oven and serve.
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