Zucchini with Wild Rice Stuffing
Stuffed zucchini is a perennial Italian favorite. This vitamin C-rich garden vegetable, bursting with whole grain wild rice, fits the Mediterranean diet.
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
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.
Nutrition Facts
Calories 385
Calories from Fat 167 (43%)
(28%)Total Fat 18g
(48%)Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
(26%)Cholesterol 77mg
(34%)Sodium 818mg
(26%)Potassium 920mg
Total Carbohydrate 26g
(16%)Dietary Fiber 4g
Sugars 5g
Sugar Alcohols 0g
(62%)Protein 31g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.