Kale Pesto Zucchini Topped With Bruschetta

Plan for: 45 minutes
Yield: 6 servings

Sharing is caring!


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


  1. Preheat oven to 350 degrees
  2. Fill a baking dish with a little bit of water and place zucchini in (flesh side up), then bake for 20 minutes
  3. In a medium bowl, combine tomatoes, basil, onion, 1 tbsp of EVOO, vinegar and salt and pepper
  4. Once cooled enough to handle, scoop out the insides of each zucchini slice
  5. Spoon 2 tbsps of hummus into each hollowed out zucchini
  6. Top with bruschetta mixture and sprinkle panko breadcrumbs on top
  7. 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)
  8. Remove and serve!

You like this recipe? You might enjoy these as well!


Mediterranean Nachos


Kale Pesto Penne with Roasted Tomatoes


Kale Pesto Zucchini Noodles