Zucchini Stuffed With Tomato, White Beans, And Pesto Recipe

Name: Zucchini Stuffed With Tomato, White Beans, And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Chop the pulp.
2
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.
3
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.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large zucchini, halved lengthwise and ends trimmed (or 4 small), 2 tablespoons olive oil, 2 shallots, minced, 1 large garlic clove, minced, and more.

Yes, Zucchini Stuffed With Tomato, White Beans, And Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Stuffed With Tomato, White Beans, And Pesto

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