Rice Stuffed Zucchini Recipe

Name: Rice Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. rice; 1/2 tsp. salt; 4 medium zucchini; 1/2 lb. lean ground beef; 1/2 c. onion, chopped; 1 garlic clove, minced; 1 c. sour cream; 1 pkg. instant vegetable broth; 3/4 tsp. salt; 1/2 c. bread crumbs; 2 Tbsp. butter, melted

Servings: persons

1/2 c. rice
1/2 tsp. salt
4 medium zucchini
1/2 lb. lean ground beef
1/2 c. onion, chopped
1 garlic clove, minced
1 c. sour cream
1 pkg. instant vegetable broth
3/4 tsp. salt
1/2 c. bread crumbs
2 Tbsp. butter, melted

1
Cook rice using 1/2 teaspoon salt.
2
Cook whole zucchini in boiling salted water for 10 minutes.
3
Trim ends of zucchini and cut in half lengthwise.
4
Scoop out pulp, leaving a thin shell.
5
In a skillet, saute ground beef, onion, garlic and remaining zucchini pulp until beef is browned.
6
Stir in cooked rice, sour cream, vegetable broth and 3/4 teaspoon salt.
7
Mix well.
8
Place zucchini in shallow 2-quart casserole and stuff with beef rice mixture. Sprinkle with bread crumbs and drizzle with melted butter.
9
Bake at 350u00b0 for 25 minutes.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. rice, 1/2 tsp. salt, 4 medium zucchini, 1/2 lb. lean ground beef, and more.

Yes, Rice Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Stuffed Zucchini

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