Recipe: Stuffed Zucchini (using brown rice, crock pot)

Stuffed Zucchini

1 medium zucchini, halved lengthwise, with seeds removed
1 (8 ounce) can tomato sauce
1 tablespoon red wine vinegar
1 small onion, finely chopped
1/4 cup snipped fresh parsley
1/4 cup uncooked brown rice
2 cloves garlic, chopped
4 basil leaves, snipped
1/8 teaspoon ground black pepper

2 tablespoons toasted pine nuts (optional, for garnish)

Place the zucchini in the bottom of a 4-6 quart rectangular electric slow cooker.

In a measuring cup, combine the tomato sauce and vinegar; set aside.

In a bowl, combine the onion, parsley, rice, garlic, basil, pepper, and 2 tablespoons of the tomato sauce mixture. Spoon the rice mixture into the zucchini "boats". Top with the remaining tomato sauce mixture.

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

Garnish with the pine nuts.

Makes 4 servings
Adapted from source: Smart Crockery Cooking by Carol Munson