Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini Stuffed With Tomato, White Beans, and Pesto Recipe
    Lost? Site Map

    Zucchini Stuffed With Tomato, White Beans, and Pesto

    Zucchini Stuffed With Tomato, White Beans, and Pesto. Photo by loof

    1/1 Photo of Zucchini Stuffed With Tomato, White Beans, and Pesto

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    20 mins

    4 mins

    Nancy's Pantry's Note:

    This recipe will require a large cooker (preferably oval shaped) in order to accommodate the shape of the zucchini. You could bake in the oven. This recipe is from my Fresh From the Vegetarian Slow Cooker cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on February 07, 2013


      Terrific recipe! I used chopped walnuts instead of pine nuts as I had some on hand, otherwise made as directed. Nice and hearty with a great combination of flavors. Served these as a side dish to some fish but next time they will be the main course. Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Stuffed With Tomato, White Beans, and Pesto

    Serving Size: 1 (349 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 305.7
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 23.5 mg
    Total Carbohydrate 33.6 g
    Dietary Fiber 7.9 g
    Sugars 5.9 g
    Protein 12.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites