Vegetarian Crockpot Stuffed Zucchini |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 4 |
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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 |
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) |
Directions:
1. To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
2. Place the zucchini halves in the bottom of an oval shaped crockpot.
3. In a small bowl or measuring cup, combine the tomato sauce and vinegar.
4. In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
5. Fill the zucchini halves with the rice mixture.
6. Top with the remaining tomato sauce-vinegar mixture.
7. Cover and cook on LOW until the rice is tender, 4 to 6 hours.
8. Garnish with the pine nuts, fresh herbs, and cheese.
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