Italian-Style Stuffed Zucchini Squash (Crock Pot)

Recipe by Vino Girl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 slow cooker.
  • 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.
  • Makes 2 main dish servings or 4 side dish servings.
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