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

Wild Rice Month

September is National Wild Rice Month and National Whole Grains Month.  Visit our friends at Whole Grain Council to find health benefits, cooking tips and recipes, historical/cultural facts, and more.  

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CWR Tamales
CWR confetti shrimp salad
CWR and Pumpkin Gratin

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