Mediterranean Stuffed Zucchini with Hummus and Boiled Egg

Directions

Preheat the oven to 200°C.

Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the finely chopped red onion until soft.

Add the diced boiled potatoes and shredded white cabbage to the pan, and cook for about 5 minutes until the cabbage begins to soften.

Stir in the halved cherry tomatoes, dried oregano, dried thyme, smoked paprika powder, ground black pepper, and table salt. Cook for another 3 minutes.

Remove the pan from the heat and stir in the hummus to combine everything well.

Place the halved and scooped zucchinis on a baking sheet and drizzle with the remaining olive oil.

Fill each zucchini half with the prepared vegetable and hummus mixture.

Bake in the preheated oven for 15 minutes until the zucchinis are tender.

Remove from the oven and top each stuffed zucchini with sliced boiled eggs.

Serve warm for a delicious and hearty lunch.