Zucchini Stuffed With Tomato, White Beans, and Pesto

READY IN: 24mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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