Zucchinistuffedwithtomatowhitebeansandpesto Recipes

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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.

WHITE BEAN ZUCCHINI PASTA



White Bean Zucchini Pasta image

A super delicious summer pasta that is healthy and keeps you full. It's also very simple to make, but impressive on a plate. The lemon adds a nice zest to the zucchini and white beans. Really good and fresh tasting. If you're into spicy foods, I've also made this with some cayenne pepper added.

Provided by Chef Acosta

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 zucchini, chopped length-wise and sliced thinly
2 garlic cloves, chopped finely
1 (12 ounce) can white beans, rinsed and drained
2 tablespoons extra virgin olive oil
1 lemon, juice of
4 tablespoons parmesan cheese, fresh and grated
1 tablespoon fresh basil
6 ounces multi-grain penne (I use Barilla Plus penne pasta)
black pepper
kosher salt

Steps:

  • Start your water for the pasta. Add the olive oil to a saucepan (or wok) and preheat to medium-low heat.
  • Place the zucchini and garlic in the preheated pan. Constantly stir the zucchini and garlic so nothing sticks or burns.
  • When the water is boiling, add the pasta and cook according to the box instructions.
  • Once the zucchini has become soft and semi-translucent, lower the heat to simmer and add the white beans and fresh basil. Note: You only want to heat up the white beans. If you leave them on the burner too long they will absorb all the oil and make the mixture dry.
  • When the pasta is done, drain and put it on a plate. Mix the zucchini / white bean mixture with the pasta. Add the lemon juice and mix thoroughly.
  • Serve with parmesan cheese and salt and pepper to taste. Enjoy!

Nutrition Facts : Calories 350.5, Fat 9.2, SaturatedFat 2, Cholesterol 4.4, Sodium 94.5, Carbohydrate 55.8, Fiber 8.8, Sugar 2, Protein 15.7

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