ZUCCHINI STUFFED WITH TOMATO, WHITE BEANS, AND PESTO
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.
Provided by DailyInspiration
Categories Beans
Time 24m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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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Ch Ameen
[email protected]I'm definitely going to add this recipe to my weekly meal plan.
abegail Jansen
[email protected]This recipe is a must-try for any zucchini lover.
Syed Sherazi
[email protected]I can't wait to try this recipe! It looks so delicious.
Ivaalex
[email protected]This recipe is a great way to sneak some extra vegetables into your kids' diet.
Patricia Matthews
[email protected]I love that this recipe is so healthy and flavorful. It's a great way to get your daily dose of vegetables.
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[email protected]These stuffed zucchini were a great way to use up some extra zucchini from my garden. They were easy to make and really delicious.
Daniel Njoki
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The zucchini were perfectly cooked and the filling was delicious. I especially loved the combination of pesto and white beans.
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[email protected]These stuffed zucchini were a bit more work than I expected, but they were definitely worth it. They're so flavorful and satisfying. I'll definitely be making them again.
Mayowe Martha
[email protected]I love this recipe because it's so versatile. You can use any type of vegetables you have on hand and it always turns out great. I've even made it with leftover rice and it was still delicious.
Terry Brown
[email protected]These stuffed zucchini were so delicious! I made them for a dinner party and everyone raved about them. They're definitely going into my regular rotation of recipes.
saleemullah khan
[email protected]I've made this recipe several times now and it's always a winner. The combination of zucchini, tomatoes, white beans, and pesto is just perfect. It's a great vegetarian dish that's also really easy to make.
Sarvan Kumar
[email protected]This recipe was a hit with my family! The zucchini were perfectly tender and the filling was flavorful and hearty. I especially loved the addition of pesto, which added a delicious pop of freshness.