Recipe courtesy of the California Wild Rice Advisory Board.
- Preheat oven to 375 degrees.
- 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.