Hummus and pesto in one recipe? And you grill the hummus? I was skeptical, even though I do love hummus and pesto, and grilling. But I was intrigued by a bruschetta where zucchini stands in for the bread, since I do love recipes where zucchini pretends to be a carb.
Well, these things are good. They're easy to make (or you could be hardcore and make all of the toppings from scratch), you can grill them or broil them, and they're good leftover. And when you get that first magical taste of hummus+pesto you will be like, ah, I get it now.
Zucchini Bruschetta
(serves 4 as an appetizer, adapted from Wegmans)
Ingredients:
- 8 smallish zucchini, halved lengthwise with most of the seeds scooped out and the stems cut off
- 1 c feta, crumbled
- 1 c hummus
- 1 c pesto
- 1 c roasted tomatoes or regular tomatoes (or even an interesting can of tomatoes, drained)
- 4 T olive oil or interesting flavored oil
- salt and pepper
Instructions:
- Drizzle some oil and sprinkle some salt and pepper in the well of each zucchini and either broil (scooped out side up) or grill (scooped out side down) for 5-10 minutes, until the flesh begins to get brown.
- Remove from heat and spread equal amounts of hummus inside of each zucchini, follow that with the pesto, tomatoes, and cheese.
- Grill/broil (toppings side up this time) for 5-10 more minutes, until the cheese begins to brown.
Enjoy,
Tofu
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