There are just 5 basic ingredients required to make crème brulee, making it a simple treat to prepare in the slow cooker. Two days in advance, these can be baked and chilled. To avoid condensation on the custard’s surface, cover the ramekins after three hours of cooling.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 3 large zucchini
- 4 large Roma tomatoes, chopped
- 1 clove garlic, minced
- 1 tablespoon chopped fresh basil, or to taste
- ½ teaspoon olive oil
- ½ teaspoon red wine vinegar
- 1 pinch salt and ground black pepper to taste
- 6 tablespoons hummus, or as needed
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes.
- While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
- Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
- Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.
- You can use dried basil instead of fresh.