Zucchini Stuffed With Tomato, White Beans, and Pesto
photo by loof751
- Ready In:
- 24mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 large zucchini, halved lengthwise and ends trimmed (or 4 small)
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 large garlic clove, minced
- salt & freshly ground black pepper
- 1 large ripe tomatoes, chopped
- 1 (15 1/2 ounce) can white beans, drained and rinsed
- 1⁄3 cup pine nuts, toasted
- 2 tablespoons fresh parsley leaves, minced
- 2 tablespoons fresh basil leaves, minced
directions
- Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Chop the pulp.
- Heat 1 tablespoons of the olive oil in a medium-size skillet over medium heat, add the shallots, garlic, and chopped zucchini, and season with salt and pepper to taste. Cover and cook until the vegetables are tender; about 10 minutes. Stir in the tomato, beans, pine nuts, parsley, and basil, season to taste with salt and pepper, and mix well.
- Fill the zucchini shells with the stuffing mixture and place them in a lightly oiled 5 1/2 - 6 quart oval slow cooker. Drizzle the zucchini with the remaining 1 tablespoons oil. Cover and cook on LOW for 3-4 hours, until the zucchini is tender.
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RECIPE SUBMITTED BY
DailyInspiration
United States