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Zucchini w/ California Wild Rice Stuffing: Date Added: 29 Jul 2011
Listed in: Rice & Grains

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

Cooking Instructions

Servings: Makes 10 servings

1. Preheat oven to 375°. Scoop out zucchini pulp and place shells on greased baking pan. Finely chop pulp; set aside.
2. 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

Recipe and photo used with permission by the USA Rice Federation. For more information about rice, visit

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Zucchini w/ California Wild Rice Stuffing
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