Zucchini With California Wild Rice Stuffing
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Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
October 8, 2020
Persons
10
Serving Size
1 serving
Notes
Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
Ingredients
- 10 medium zucchini, halved lengthwise
- 1/2 cup onions, minced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 1/2 pounds ground beef
- 1 1/4 teaspoon salt
- 3/4 ground pepper
- 4 1/2 cups cooked California wild rice
- 2 large tomatoes, diced
- 5 cups grated cheese
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