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08 December 2007 @ 06:29 pm
RECIPE: Slow Cooker Zucchini Stuffed with Tomato, White Beans, and Pesto - 5 pts  
* Exported from MasterCook *

Slow Cooker Zucchini Stuffed with Tomato, White Beans, and Pesto - 5 pts

Recipe By: Fresh from the Vegetarian Slow Cooker
by Robin Robertson
Serving Size : 4 Preparation Time :0:00
Categories : 5 1/2 to 6 quart Oval
cooker preferred
Slow Cooker Vegan
WW Points

Ingredients:
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2 large zucchini -- or 4 small, halved
lengthwise and ends trimmed
2 tablespoons olive oil
2 shallots -- minced
salt and freshly ground pepper to taste
1 large ripe tomato -- chopped
1 1/2 cups white beans, cooked -- or one 15.5-oz can, drained and rinsed
1/3 cup pine nuts -- toasted
2 tablespoons minced fresh flat-leaf parsley -- leaves only
2 tablespoons minced fresh basil -- leaves only


Instructions:
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Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Chop the pulp.

Heat 1 tablespoon 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 to 6 quart slow cooker. Drizzle the zucchini with the remaining 1 tablespoon oil. Cover and cook on Low for 3 to 4 hours, until the zucchini is tender.

Serves 4.

Description:
"5 pts"

Per Serving (excluding unknown items): 239 Calories;
13g Fat (46.6% calories from fat); 11g Protein; 23g Carbohydrate;
6g Dietary Fiber; 0mg Cholesterol;
11mg Sodium. Exchanges: 1 Grain(Starch);
1 Lean Meat; 1 Vegetable; 2 Fat.

NOTES : Low for 3 to 4 hours.
5 1/2 to 6 quart cookers.

As with most stuffed vegetable recipes, this one will need a large cooker (preferably oval shaped) in order to accommodate the shape of the zucchini.
 
 
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