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Italian-Style Stuffed Zucchini Squash (Crock Pot)

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“I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.”
READY IN:
5hrs 15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

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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