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.

Reviews & Comments 4

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    " It was excellent "
    lanabade ate it and said...
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  • martharichter 12 years ago
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  • ecoveg 12 years ago
    np, Actually I appreciate it.
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  • jontyh 12 years ago
    Added this to CrockPots Are Cool Again group. Hope you don't mind. Sounds yummy!!
    Was this review helpful? Yes Flag

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