Italian-Style Stuffed Zucchini Squash (Crock Pot)

Ingredients

• 1 medium zucchini or summer squash, halved lengthwise, with seeds removed
• 1 cup tomato sauce
• 1 tablespoon red wine vinegar
• 1 small onion, chopped
• 1 teaspoon garlic, minced
• 1/4 cup uncooked brown rice
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/8 teaspoon black pepper
• 2 tablespoons pine nuts, toasted
• fresh parsley (optional)
• fresh basil (optional)
• mozzarella cheese (optional) or soy mozzarella cheese (optional)
• parmesan cheese (optional) or vegan parmesan cheese (optional)

Directions

1. 1

   To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.

2. 2

   Place the zucchini halves in the bottom of an oval shaped slow cooker.

3. 3

   In a small bowl or measuring cup, combine the tomato sauce and vinegar.

4. 4

   In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.

5. 5

   Fill the zucchini halves with the rice mixture.

6. 6

   Top with the remaining tomato sauce-vinegar mixture.

7. 7

   Cover and cook on LOW until the rice is tender, 4 to 6 hours.

8. 8

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

9. 9

   Makes 2 main dish servings or 4 side dish servings.