Zucchini Stuffed With Tomato, White Beans, And Pesto - cooking recipe

Ingredients

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

Preparation

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.