Name: Crockpot Stuffed Zucchini
Ingredients: 2 tbsps fresh basil, minced; 2 tbsps olive oil; 2 cloves garlic, minced; 2 tbsps fresh parsley, minced; 2 large zucchini, trimmed and halved lengthwise; 1 large whole tomato, chopped; 4 oz pine nuts, toasted; 2 cups white beans, drained and rinsed

Ingredients

2 tbsps fresh basil, minced

2 tbsps olive oil

2 cloves garlic, minced

2 tbsps fresh parsley, minced

2 large zucchini, trimmed and halved lengthwise

1 large whole tomato, chopped

4 oz pine nuts, toasted

2 cups white beans, drained and rinsed

Directions

1.	Scoop out zucchini leaving 1/4 " of flesh. Chop pulp.
2.	Cook garlic, chopped zucchini in 1 tablespoon of olive oil for 10 minutes on medium heat.
3.	Stir in tomato, beans, pine nuts, seasonings and stir well.
4.	Fill zucchini shells with mix and place in slightly oiled slow cooker.
5.	Drizzle the remaining olive oil on top.
6.	Cover and cook on low 3.5 hours.

Nutritional Summary

There are 441 calories in 1 serving of Crockpot Stuffed Zucchini.

Calorie Breakdown: 52% fat, 35% carbs, 14% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

441

% Daily Values*

Total Fat

26.92g

35%

Saturated Fat

2.503g

13%

Trans Fat

-

Polyunsaturated Fat

10.726g

Monounsaturated Fat

10.33g

Cholesterol

0mg

0%

Sodium

27mg

1%

Total Carbohydrate

40.32g

15%

Dietary Fiber

9.8g

35%

Sugars

5.04g

Protein

15.93g

Vitamin D

-

Calcium

136mg

10%

Iron

6.4mg

36%

Potassium

1318mg

28%

Vitamin A

47mcg

5%

Vitamin C

36.7mg

41%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.