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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, 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.”
5hrs 15mins

Ingredients Nutrition


  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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