HealthNotes

Zucchini with Wild Rice Stuffing

• From: USA Rice Federation

Ingredients

• 10 medium zucchini, halved lengthwise

• 1/2 cup minced onions

• 3 cloves garlic, minced

• 2 Tbs butter

• 1 1/2 lb lean ground beef

• 1 1/4 tsp salt

• 3/4 tsp ground pepper

• 4 1/2 cups wild rice, cooked

• 2 large tomatoes, diced

• 3 cups grated cheese

Stuffed zucchini is a perennial Italian favorite. This vitamin C-rich garden vegetable, bursting with whole grain wild rice, fits the Mediterranean diet.

Directions

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