• 1 medium zucchini or summer squash, halved lengthwise, with seeds removed
  • 1 c. tomato sauce
  • 1 T. red wine vinegar
  • 1 small onion, chopped
  • 1 tsp. garlic, minced
  • 1/4 c. uncooked brown rice
  • 1 T. dried parsley
  • 1 T. dried basil
  • 1/8 tsp. black pepper
  • 2 T. pine nuts, toasted
  • Fresh parsley (optional)
  • Fresh basil (optional)
  • Mozzarella cheese (optional)
  • Parmesan cheese (optional)

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When all the beautiful squash are fresh, I love to make Slow Cooker Stuffed Zucchini! Enjoy!

  1. This recipe is great especially when you have fresh zucchini! Enjoy and Happy Crocking!
  2. To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
  3. Place the zucchini halves in the bottom of an oval slow cooker.
  4. In a bowl or measuring cup, combine the tomato sauce and vinegar.
  5. In another bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
  6. Fill the zucchini halves with the rice mixture.
  7. Top with the remaining tomato sauce-vinegar mixture.
  8. Cover. Cook on Low for 4-6 hours or until the rice is tender.

Garnish with the pine nuts, fresh herbs, and cheese.

Note: This recipe is also good for non-vegetarians by adding ground pork, ground turkey, or ground beef!

Optional: Great to double for a larger group!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”

XOXO,

Jenn

Nutritional Facts used for 4 servings!

 

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