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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Wild Rice Winter Soups:

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