Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
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
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