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
• 2 cups white beans, drained and rinsed
• 4 oz pine nuts, toasted

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.