2 servings

2 small zucchinis, ends trimmed and cut in half lengthwise
8 tbsp hummus
3/4 cups halved or quartered grape tomatoes
1/4 cup sliced red onion
1 tbsp chopped fresh cilantro
1 tbsp olive oil
vinegar to taste
1 tsp sea salt
pepper to taste
2 tbsp crumbled feta cheese


Place zucchinis in a pot with water and boil 15 minutes, they should be al dente.
Meanwhile, combine the tomatoes, onion, cilantro, olive oil, vinegar, salt and pepper in a small bowl and toss together.

Hollow out the middle of each zucchini half and discard flesh.
Spoon 2 tablespoons of hummus per zucchini half. Top with the tomato mixture and sprinkle feta cheese.

Per serving:
Cal: 276.2          P: 10.6           F: 17.6              Cb: 25.3