Crockpot Stuffed Zucchini
zucchini or summer squash, halved lengthwise, with seeds removed
1 cup tomato 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)
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.