Courtesy of our free Healthy Crockpot Recipes Newsletter
- 1 medium 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
- Fresh basil
- Mozzarella cheese
- Parmesan cheese
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 slow cooker, if possible. If not, fix into your 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 two 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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