Italian-Style Stuffed Zucchini Squash (Crock Pot)

Ingredients

• 1 medium zucchini or 1 medium 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)

Instructions

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.