Tomato Stewed Zucchini With White Beans Recipes

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STEWED TOMATOES AND ZUCCHINI



Stewed Tomatoes and Zucchini image

This is a quick vegetable side dish I make now and then when I need something fast. It's very colorful. Since it is kind of liquidy, I serve it in a little pyrex or small dessert dish on the side.

Provided by Pam-I-Am

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

1 (15 ounce) can stewed tomatoes
1 large zucchini

Steps:

  • Slice zucchini down the middle lengthwise. then cut into pieces about 1/2 inch thick.
  • Place stewed tomatoes in a medium saucepan. Add the zucchini and mix inches Cook over medium heat for about 10 minutes, or until zucchini is tender - but not soggy.
  • Enjoy!

Nutrition Facts : Calories 42.8, Fat 0.4, SaturatedFat 0.1, Sodium 261.7, Carbohydrate 9.8, Fiber 2, Sugar 6.5, Protein 2

ZUCCHINI STUFFED WITH TOMATO, WHITE BEANS, AND PESTO



Zucchini Stuffed With Tomato, White Beans, and Pesto image

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

2 large zucchini, halved lengthwise and ends trimmed (or 4 small)
2 tablespoons olive oil
2 shallots, minced
1 large garlic clove, minced
salt & freshly ground black pepper
1 large ripe tomatoes, chopped
1 (15 1/2 ounce) can white beans, drained and rinsed
1/3 cup pine nuts, toasted
2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh basil leaves, minced

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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