Zucchini with Wild Rice Stuffing

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A summertime favorite using fresh zucchini from the garden.
This recipe is low in calories and the zucchini is high in folic acid, potassium and magnesium.

Makes 10 servings.

  • 10 medium zucchini, halved lengthwise
  • ½ cup minced onions
  • 3 cloves garlic, minced
  • 2 Tablespoons butter
  • 1 ½ lb. Ground beef
  • 1 ¼ teaspoon salt
  • ¾ teaspoon ground pepper
  • 4 ½ cups California Wild Rice, cooked
  • 2 large tomatoes, diced
  • 5 cups grated cheese
Cooking Instructions:

Preheat oven to 375°. Scoop out zucchini pulp and place shells on greased baking pan. Finely chop pulp; set aside.

Sauté 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.

Compliments of California Wild Rice Advisory Board
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Always in Season


Thanksgiving is a time for enjoying the bountiful gifts of the Earth.
For hundreds of years, Wild Rice has been a traditional ingredient of American feasts.  
Try one of these recipes and make Wild Rice part of your family’s Thanksgiving tradition.

Apple-Sage Wild Rice Stuffing
Mini Pumpkins stuffed with Wild Rice
California Wild Rice and Walnut Dressing
Wild Rice and sausage stuffing

Our Chef's Circle is continually developing new recipes and uses for wild rice especially with you, the professional chef, in mind.