Zucchini Stuffed With Tomato, White Beans, and Pesto

24 mins (prep 20, cooking 4)
11 ingredients
4 servings
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.

Categories:  side-dish , crock-pot , 3-steps-or-less , north-american , low-sat.-fat , nuts , equipment , low-in... , diabetic , low-sodium , time-to-make , holiday , low-cholesterol , low-calorie , <-30-mins , weeknight , easy , main-dish , beans , american , vegetarian , vegetable , healthy-2 ,
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Serving Size (138.5 g)
Servings 4
Amount per Serving
Calories 508.59 Calories from Fat 144.45
% Daily Value *
Total Fat 16.05g 98.78%
Saturated Fat 1.82g 36.39%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 18.19mg 3.03%
Total Carbohydrate 67.93g 90.57%
Dietary Fiber 17.2 g 275.24%
Sugars 2.72 g %
Protein 27.42g 219.35%
Vitamin A 42.46IU% Vitamin C 2.82mg%
Calcium 267.21mg% Iron 12.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, large garlic clove, freshly ground black pepper, ripe tomato, fresh parsley leaves, fresh basil leaves