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Italian-Style Stuffed Zucchini Squash (Crock Pot) Recipe

April 18th, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1mediumzucchinior summer squash, halved lengthwise, with seeds removed
  2. 1cuptomato sauce
  3. 1tablespoonred wine vinegar
  4. 1smallonion, chopped
  5. 1teaspoongarlic, minced
  6. 1/4cup uncookedbrown rice
  7. 1tablespoondried parsley
  8. 1tablespoondried basil
  9. 1/8teaspoonblack pepper
  10. 2tablespoonspine nuts, toasted
  11. fresh parsley (optional)
  12. fresh basil (optional)
  13. mozzarella cheese(optional) or soy mozzarella cheese (optional)
  14. parmesan cheese(optional) or vegan 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 slow cooker.
  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.
  9. Makes 2 main dish servings or 4 side dish servings.

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