The Recipe: Veggie Stuffed Zucchini

Prep: 30 mins
Cook:  LOW 4-6 hours
Serving Size: 4
Category: Side Dishes

Ingredients:

• 1 medium zucchini, 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)
• Mozzerella cheese
• Parmesan cheese

Hollow out the center of the zucchini by using a long, narrow spoon to scoop out the seeds and pulp, leaving at least 1/4 inch of flesh. If the pulp and seeds won't come out easily, use a paring knife to either cut them out or loosen them enough to scoop out with a spoon.

In a small bowl, combine tomato sauce and vinegar.  In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 Tablespoons of the tomato sauce-vinegar mixture.  When the zucchini halves have been hollowed out, hold them upright and spoon the rice mixture into them so each one is filled fairly densely.  Place zucchini halves in the bottom of the slow cooker.   Top with the remaining sauce-vinegar mixture.

Cover and cook on LOW until rice is tender, 4 to 6 hours.  Garnish with toasted pine nuts, fresh herbs and cheese.  Makes 2 main dishes or 4 side dish servings.

Tips & Tricks:

• Medicinal Parsley 
• Benfits of growing your own herb garden

- Chef Tiffany