Stuffed Zucchini

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Stuffed Zucchini

From Smart Crockery Cooking

 

Gardeners take note: Here's yet another tasty way to use the summer's

bounty. Medium-sized produce make the best squash boats.

 

6-quart rectangular cooker

 

Makes 4 servings

 

1 medium zucchini, halved lengthwise, with seeds removed

1 cup low-sodium tomato sauce

1 tablespoon red wine vinegar

1 small onion, finely chopped

2 cloves garlic, chopped

1/4 cup brown rice

1/4 cup snipped fresh parsley

4 basil leaves, snipped

1/8 teaspoon black pepper

2 tablespoons toasted pine nuts, for garnish

Place the zucchini in the bottom of an electric slow cooker. In a

measuring cup, combine the tomato sauce and vinegar. In a bowl,

combine the onions, garlic, rice, parsley, basil, pepper, and 2

tablespoons of the tomato sauce mixture. Spoon the rice mixture into

the zucchini " boats. " Top with the remaining tomato mixture. Cover

and cook on LOW until the rice is tender, 4 to 6 hours. Garnish with

the pine nuts.

 

Per serving: 89 calories, 0.5 g fat (5% of calories), 0.1 g saturated

fat, 0 mg cholesterol, 22 mg sodium, 2 g dietary fiber.

 

Cook's note: To toast pine nuts (also called pignolias or pinons),

place them in a small nonstick skillet. Then warm them over medium

heat, shaking the skillet occasionally, until they're golden, about 5

minutes.