What to do
- Grill the Zucchini: Drizzle the hollowed zucchini halves with some of the olive oil and season with salt and black pepper. Heat a gas or charcoal grill. Grill the zucchini directly onto the grill until the edges begin to slightly char. Turn over and repeat on second side, about 3 to 4 minutes per side. Remove the zucchini from the grill and transfer to a work surface.
- Make the Caprese Filling: Combine the cannellini beans, minced garlic, the remaining olive oil, and vinegar and toss until beans are fragrant with garlic and oil. Add the beets and tomatoes, season with salt and pepper and just barely toss to incorporate. Fill the zucchini with the caprese mixture and add a few mozzarella balls to each.
- To Serve: Drizzle each filled zucchini with pesto and garnish with basil leaves.
**Best enjoyed right away. Stuffed zucchini will keep well covered for up to 2 days.
What you’ll Need
3 medium zucchini, halved, centers lightly hollowed out
2 tbsp extra-virgin olive oil
Freshly ground black pepper
1 cup cooked cannellini beans
1 small clove garlic, minced
2 tsp red wine vinegar
1 (8.8oz) package Love Beets Organic Cooked Beets, halved and thinly sliced
1 cup cherry tomatoes, halved
½ cup “Perline” (pearl sized) mozzarella balls
½ cup store bought basil pesto
¼ cup fresh basil leaves