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zucchini stuffed with tomato white beans and pesto



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


  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

Step 9

Total Time in Minute 24

Ingredients Count 10

cooking zucchini stuffed with tomato  white beans  and pesto

See More Relate Photo



Olive oil


Garlic clove

Salt & freshly ground black pepper


White beans

Pine nuts

Fresh parsley leaves

Fresh basil leaves

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