zucchini stuffed with tomato white beans and pesto |

zucchini stuffed with tomato white beans and pesto

Desciption

Nutritions

Carbohydrates: 305.7
Fats: 23.0
Dietary Fiber: 23.0
Minerals: 0.0
Proteins: 24.0
Vitamins: 8.0
Water: 11.0

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

Step 9

Total Time in Minute 24

Ingredients Count 10

cooking zucchini stuffed with tomato white beans and pesto

See More Relate Photo

Ingredients

Zucchini

Olive oil

Shallots

Garlic clove

Salt & freshly ground black pepper

Tomatoes

White beans

Pine nuts

Fresh parsley leaves

Fresh basil leaves

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