Vegan Zucchini Boats Recipe

Recipesfull introduces to you: Popular Recipes. (Vegan Zucchini Boats Recipe). These vegan bruschetta-stuffed zucchini boats are not only low-carb, they are delicious! So easy to make, these can be an appetizer, main dish, side dish, or an afternoon snack! They can be served as an entire half or you can cut into 2-inch bites to serve as appetizers. I like to make them with pasta as a low-carb replacement for garlic bread. They will keep in the fridge for 1 to 2 days. Make sure to store in an airtight container.

Brief

Prep 15 mins

Cook: 25 mins

Additional: 5 mins

Total: 45 mins

Servings: 3

Yield: 3 servings

Vegan Zucchini Boats Recipe

Ingredients

3 large zucchini

4 large Roma tomatoes

chopped

1 clove garlic

minced

1 tablespoon chopped fresh basil

or to taste

½ teaspoon olive oil

½ teaspoon red wine vinegar

1 pinch salt and ground black pepper to taste

6 tablespoons hummus

or as needed

Fruits and Vegetables

Directions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Cut zucchini in half lengthwise. Scoop out the seeds making sure to leave the border intact. Place skin-side down on the prepared baking sheet.

Step 3

Bake in the preheated oven for 15 minutes.

Step 4

While zucchini bakes mix tomatoes garlic basil olive oil red wine vinegar salt and pepper together in a bowl. Set aside.

Step 5

Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.

Step 6

Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.

Nutritional Information

Vegan Zucchini Boats Recipe

Servings Per Recipe:3

Calories: 124.4

% Daily Value *

Protein: 7.1g 14%

Carbohydrates: 19g 6%

Dietary Fiber: 6.4g 26%

Sugars: 8.1g

Fat: 4.3g 7%

Saturated Fat: 0.7g 3%

Vitamin A Iu: 1500.8IU 30%

Niacin Equivalents: 3mg 23%

Vitamin B6: 0.9mg 53%

Vitamin C: 67.6mg 113%

Folate: 131.9mcg 33%

Calcium: 72.1mg 7%

Iron: 2.1mg 12%

Magnesium: 86.2mg 31%

Potassium: 1145.1mg 32%

Sodium: 195.1mg 8%

Thiamin: 0.3mg 34%

Calories From Fat: 38.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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