Crockpot Stuffed Zucchini

Ingredients

• 2 large zucchini, trimmed and halved lengthwise
• 2 tbsps fresh basil, minced
• 2 tbsps fresh parsley, minced
• 4 oz pine nuts, toasted
• 2 cups white beans, drained and rinsed
• 1 large whole tomato, chopped
• 2 cloves garlic, minced
• 2 tbsps olive oil

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.