Vegetarian Crockpot Stuffed Zucchini
From ecoveg 16 years ago
- 240 minutes to make
- Serves 4
If you like your vegetables stuffed, then this vegetarian crockpot recipe is right up your alley.
Ingredients
- 1 medium zucchini or summer squash, halved lengthwise, with seeds removed shopping list
- 1 cup tomato sauce shopping list
- 1 Tbs red wine vinegar shopping list
- 1 small onion, chopped shopping list
- 1 tsp garlic, minced shopping list
- 1/4 cup uncooked brown rice shopping list
- 1 Tbs dried parsley shopping list
- 1 Tbs dried basil shopping list
- 1/8 tsp black pepper shopping list
- 2 Tbs pine nuts, toasted shopping list
- fresh parsley (optional) shopping list
- fresh basil (optional) shopping list
- mozzarella cheese (optional) shopping list
- parmesan cheese (optional) shopping list
How to make it
- 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.
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" It was excellent "