TheFoodTasting

Desciption

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.

Tags

#Weeknight #30-minutes-or-less #Time-to-make #Course #Main-ingredient #Cuisine #Preparation #Occasion #North-american #Main-dish #Side-dishes #Beans #Vegetables #American #Easy #Diabetic #Dinner-party #Holiday-event #Vegetarian #Nuts #Crock-pot-slow-cooker #Dietary #Low-sodium #Low-cholesterol #Low-saturated-fat #Low-calorie #Healthy-2 #Low-in-something #Equipment #3-steps-or-less

Steps

1. Scoop out the zucchini flesh
2. Keeping about 1 / 4 inch of the flesh and the shells intact
3. Chop the pulp
4. Heat 1 tablespoons of the olive oil in a medium-size skillet over medium heat
5. Add the shallots
6. Garlic
7. And chopped zucchini
8. And season with salt and pepper to taste
9. Cover and cook until the vegetables are tender
10. About 10 minutes
11. Stir in the tomato
12. Beans
13. Pine nuts
14. Parsley
15. And basil
16. Season to taste with salt and pepper
17. And mix well
18. Fill the zucchini shells with the stuffing mixture and place them in a lightly oiled 5 1 / 2 - 6 quart oval slow cooker
19. Drizzle the zucchini with the remaining 1 tablespoons oil
20. Cover and cook on low for 3-4 hours
21. Until the zucchini is tender