Vegetarian Crockpot Stuffed Zucchini

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Vegetarian Crockpot Stuffed Zucchini

 

1 medium zucchini or summer squash, halved lengthwise,

with seeds removed

1 cup tomato sauce or spaghetti sauce

1 Tbs red wine vinegar

1 small onion, chopped

1 tsp garlic, minced

1/4 cup uncooked brown rice

1 Tbs dried parsley

1 Tbs dried basil

1/8 tsp black pepper

2 Tbs pine nuts, toasted

Fresh parsley (optional)

Fresh basil (optional)

Mozzarella cheese (optional)

Parmesan cheese (optional)

 

To toast pine nuts, place them in a small nonstick

skillet over medium heat,

stirring occasionally until golden or about 5 minutes.

Place the zucchini

halves in the bottom of an oval shaped crockpot. In a

small bowl or

measuring cup, combine the tomato sauce and vinegar.

In another small bowl,

combine the onions, garlic, rice, parsley, basil,

pepper, along with 2

tablespoons of the tomato sauce-vinegar mixture. Fill

the zucchini halves

with the rice mixture. Top with the remaining tomato

sauce-vinegar mixture.

Cover and cook on LOW until the rice is tender, 4 to 6

hours. Garnish with

the pine nuts, fresh herbs, and cheese. Makes 2 main

dish servings or 4 side

dish servings.

 

 

 

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