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Italian Style Stuffed Zucchini


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Italian Style Stuffed Zucchini Text Only

Courtesy of our free Healthy Crockpot Recipes Newsletter


Preparation Instructions:

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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