Italian-Style Stuffed Zucchini Squash (Crock Pot)

Name: Italian-Style Stuffed Zucchini Squash (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Italian-Style Stuffed Zucchini Squash (Crock Pot) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!