Zucchini with Wild Rice Stuffing
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.
The warm days of summer beckon a lighter fare with plenty of nutrition for active lifestyles. Try one of these favorites:
Tropical wild rice medley salad
Gingered California Wild Rice and Papaya Salad
Wild Rice Crepes with Chili Lime Shrimp
Creamy Wild Rice Dessert
Zucchini Stuffed with California Wild Rice