Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spicy Rice Stuffed Slow Cooker Zucchini
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- #128107
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 small zucchini, halved and ends trimmed
2 tablespoons olive oil
1 small yellow onion, minced
1 small carrot, grated
salt and freshly ground pepper to taste
1 teaspoon ground cumin
2 cups cooked rice
1 chipotle pepper en adobo, pureed
directions
Scoop out the zucchini flesh, keeping about 1/4 inch of the flesh and the shells intact. Place the zucchini shells, cut side up, in a lightly oiled 5 1/2 to 6 quart crockpot. Chop the pulp.
Heat half of the olive oil in a large skillet over medium heat, add the onion, carrot, and chopped zucchini, and season with salt and pepper to taste. Cover and cook until softened, about 5 minutes.
Add the cumin, rice, and pureed chipotle pepper, season with salt and pepper to taste, and mix well.
Spoon the stuffing mixture evenly into the zucchini. Drizzle with the remaining 1 tablespoon oil. Cover and cook on Low 3 to 4 hours, until the zucchini is tender. Serve hot.
added by
lynnemarie
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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