I'm so incredibly pleased to be able to come back on here and rate this a 5!!! I did change things somewhat due to what I had on hand. My zucchini was a HUGE zucchini, so I sliced it and used only 1/2. I didn't use the red wine vinegar for personal reasons and didn't have any pine nuts to use. I did use the motz. and parm topping which are loved here. My folks really enjoyed it and my son, well, I knew he wouldn't because he's suddenly developed an attitute about squash. LOL! Thanks so much!
This was really good! I added ground turkey since we love meat in our house, but I am sure it would be good just as good with out the meat. I will be using this recipe to stuff my bell peppers too!
Turned out great. Left out the optional cheese and fresh herbs. This was super easy and fast to prepare- I was able to do it when I came home for lunch and still have time to actually eat lunch. I used part of a really big zucchini that I trimmed down to fit into my 8-quart crockpot. Five hours was a perfect amount of time- the rice in the filling was done and the zucchini was not mushy. I ate it up just in time to go to my evening class. It was tasty and filling and healthy. What more can you ask for? Thanks for posting, this one is a keeper.
Five stars per the husband, the summer squash hater. I didn't feel like stuffing after slicing 10 bags of bell peppers for the freezer today so I simply sliced the zucchini and added it to the pot with the rest. I also didn't use the pinenuts. I added a small can of sliced mushrooms 7 pepper seafood seasoning, Italian seasoning, and used mixed pepper instead of black. Very tasty.