Zucchini with Wild Rice Stuffing
- 10 medium zucchini, halved lengthwise
- 1/2 cup minced onions
- 3 cloves garlic, minced
- 2 Tbs butter
- 1 1/2 lb lean ground beef
- 1 1/4 tsp salt
- 3/4 tsp ground pepper
- 4 1/2 cups wild rice, cooked
- 2 large tomatoes, diced
- 3 cups grated cheese
- Preheat oven to 375°. Scoop out zucchini pulp and place shells on greased baking pan. Finely chop pulp; set aside. Saute onion and garlic in butter. Add pulp, beef, salt and pepper; brown beef and drain. Add wild rice, tomatoes and half the cheese; mix well. Mound into shells. Cover; bake 25 minutes or until tender. Sprinkle with remaining cheese; bake 15 minutes uncovered.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.