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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



  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.