Serves 3 (2 halves per serving)

Ingredients

• 3 medium zucchini
• 20 grape tomatoes, halved
• 3 tbsp chopped fresh basil, divided
• 2 tsp olive oil
• 2 tsp balsamic vinegar
• 1 tsp dried oregano
• 6 tbsp hummus
• ¼ tsp pepper
• 3 tbsp crumbled feta cheese
• Fresh chopped basil, for garnish (optional)

Preparation

1. Preheat oven to 350°F. Wash zucchini, trim ends and cut in half lengthwise.
2. Place zucchini in a baking dish, cut side up. Add ¼ cup water to baking dish.
3. Bake just until tender, about 15 – 20 minutes. Remove from oven and allow to cool slightly.
4. Meanwhile combine tomatoes, 2 tbsp basil, olive oil and balsamic vinegar in a medium bowl. Toss to coat.
5. In a small bowl, combine oregano and remaining 1 tbsp basil with hummus. Stir to combine.
6. Once zucchini is cool enough to handle, scoop out seeds and discard.
7. Spoon 1 tbsp hummus mixture into each zucchini half and top with the tomato mixture, dividing equally.
8. Bake zucchini until tomato mixture is slightly softened, about 10 minutes. If desired, broil for the last 2-3 minutes just until lightly browned.
9. Sprinkle zucchini with cheese and fresh basil if desired. Serve warm and enjoy!

Nutritional analysis per serving: 150 calories, 8 g fat, 7 g protein, 16 g carbohydrate (10 g available carbohydrate), 6 g fibre, 236 mg sodium

My Viva Plan® Servings: 1 protein, 4 vegetables, 1 fat

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