Zucchini Stuffed with Tomato White Beans and Pesto
Elevate your weeknight dinners with these irresistible Zucchini Stuffed with Tomato White Beans and Pesto, a vibrant and nourishing dish that's as easy to make as it is delicious. Perfectly roasted zucchini boats serve as the tender, flavorful base for a filling of garlicky sautéed cherry tomatoes, creamy white beans, and a luscious pesto sauce. Topped with melted parmesan cheese and garnished with fresh basil, this Mediterranean-inspired recipe is a feast for the senses. Ready in just 40 minutes, it’s a perfect choice for vegetarians and can easily be adapted for a gluten-free or low-carb diet. Serve it as a stunning main course or a hearty side dish to impress your guests with its rich, herbaceous flavors and wholesome ingredients.
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Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 2 cloves garlic
- 1.5 cups cherry tomatoes
- 1.5 cups cooked white beans (e.g., cannellini or navy beans)
- 0.5 cups pesto sauce
- 0.25 cups parmesan cheese, grated
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.25 cups fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut each zucchini in half lengthwise and scoop out the seeds and some of the flesh to create a hollow boat. Place the zucchini halves in a baking dish, cut side up.
Drizzle 1 tablespoon of olive oil over the zucchini and sprinkle with a pinch of salt and pepper. Roast in the oven for 15 minutes until slightly tender.
While the zucchini is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat.
Mince the garlic and add it to the skillet. Sauté for 1 minute until fragrant.
Halve the cherry tomatoes and add them to the skillet. Cook for 5 minutes until softened and releasing juices.
Add the white beans, pesto, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and optional red pepper flakes. Stir and let it cook for another 2-3 minutes until warmed through.
Remove the zucchini from the oven and evenly divide the tomato and white bean mixture between the zucchini boats.
Sprinkle the grated parmesan cheese over the stuffed zucchini.
Return the baking dish to the oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh basil leaves if desired and serve warm.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 16.3 g | ||
| Cholesterol | 40 mg | 14% | |
| Sodium | 12322 mg | 536% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 78.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 942 mg | 72% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 4442 mg | 95% | |
*The % Daily Value 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.
