Zucchini with Wild Rice Stuffing Dying to find a way to get your family to eat healthier? Try this recipe, which is low in calories and the zucchini is high in folic acid, potassium and magnesium. 10 medium zucchini, halved lengthwise ½ cup minced onions 3 cloves garlic, minced 2 Tablespoons butter 1 ½ lb. Ground beef 1 ¼ teaspoon salt ¾ teaspoon ground pepper 4 ½ cups California Wild Rice, cooked 2 large tomatoes, diced 5 cups grated cheese

Directions 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. Makes 10 servings. Compliments of California Wild Rice Advisory Board :: www.cawildrice.com