Kale Pesto Zucchini Topped With Bruschetta
Kale Pesto Zucchini Topped With Bruschetta
Plan for: 45 minutes
Yield: 6 servings
Sharing is caring!
Ingredients:
3 medium zucchinis, cut in half (lengthwise)
2 cups grape tomatoes, halved
3/4 cup of Kale Pesto HOPE hummus
1/4 cup panko breadcrumbs
1/4 cup red onion
2 tbsps fresh basil, chopped
2 tbsps EVOO
2 tsps red wine vinegar
salt and pepper, to taste
Directions:
- Preheat oven to 350 degrees
- Fill a baking dish with a little bit of water and place zucchini in (flesh side up), then bake for 20 minutes
- In a medium bowl, combine tomatoes, basil, onion, 1 tbsp of EVOO, vinegar and salt and pepper
- Once cooled enough to handle, scoop out the insides of each zucchini slice
- Spoon 2 tbsps of hummus into each hollowed out zucchini
- Top with bruschetta mixture and sprinkle panko breadcrumbs on top
- Drizzle remaining tbsp of EVOO and return dish to the oven for approximately 10 minutes (raise the heat to broil for the last 3 minutes, until slightly brown)
- Remove and serve!
