Zucchini with Wild Rice Stuffing

By Lyndsi Patterson Published: August 13, 2012

• Yield: 10 Servings

Dying to find a way to get your family to eat healthier? Try this recipe, which is low in calories and the zucchini is high in folic acid, potassium and magnesium

Recipe courtesy of: California Wild Rice Advisory Board

Ingredients

• 10 medium zucchini halved lengthwise
• 1/2 cup onion minced
• 3 cloves garlic minced
• 2 tbsp butter
• 1 1/2 lb ground beef
• 1 1/4 tsp salt
• 3/4 tsp ground pepper
• 4 1/2 cups California Wild Rice cooked
• 2 large tomatoes diced
• 5 cups grated cheese

Instructions

1. Preheat oven to 375°. Scoop out zucchini pulp and place shells on greased baking pan.
   
2. Finely chop pulp; set aside.
   
3. Saute onion and garlic in butter. Add pulp, beef, salt and pepper; brown beef and drain.
   
4. Add wild rice, tomatoes and half the cheese; mix well.
   
5. Mound into shells. Cover; bake 25 minutes or until tender.
   
6. Sprinkle with remaining cheese; bake 15 minutes uncovered.
   

• Course: Side Dish