Lemony Wild Rice Zucchini Boats Recipes

ZUCCHINI BOATS FILLED WITH WILD RICE AND PARMESAN SNOW

Steps:

• In a two-quart saucepan, add grapeseed oil, onion, celery, carrots and ½ tsp. salt. Cook on medium heat until soft and translucent, about 4-5 minutes.
• Add wild rice, kimchi and vegetable stock. Bring to boil
• Once boiling, turn the heat to simmer or low. Cover tightly and let cook for 45-50 minutes. Check for tenderness of the rice.
• Once wild rice is cooked, remove from heat and leave covered for 5 minutes. It's fine to have some liquid leftover in the pot. (Note: rice can be cooked a day ahead of time and stored in the fridge.)
• While rice is cooking, cut the zucchini into three sections, each about 2 ½" long. Then proceed with cutting the sections horizontally in half.
• Using a small spoon, carefully scoop out a channel of flesh in each piece of zucchini for the stuffing. Be careful not to remove too much flesh of zucchini.
• Chop the scooped-out zucchini and reserve in a bowl. Meanwhile, heat oven to 375 °F.
• Arrange the zucchini on a sheet pan and drizzle with extra virgin olive oil. Sprinkle zucchini with ¼ to ½ tsp. salt (based on your preference) and pepper.
• If there is liquid remaining with your rice, drain rice from liquid.
• In a mixing bowl, add cooled wild rice with scallions, thyme and cheddar cheese to bowl with leftover zucchini you scooped out. Mix all together.
• Fill each zucchini boat with a mound of wild rice filling. Place in oven for 12-15 minutes.
• Remove from oven and grate Parmesan cheese over each zucchini boat. Serve with lemon wedges and sprinkle juice over zucchini boats as desired.

ZUCCHINI BOATS

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

LEMONY WILD RICE ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
• Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
• Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
• Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.

MEDITERRANEAN GRILLED ZUCCHINI BOATS STUFFED WITH WILD RICE FILLING

Steps:

• Cook the wild rice according to the package directions (be sure to set aside the necessary time), then set it aside to cool completely.
• Start by splitting your zucchini in half from top to bottom, brush with a bit of olive oil, top with salt and pepper, and grill. (Don't forget the olive oil and seasoning. It really helps to bring out the flavor - and prevent major sticking.) Remove the zucchini from the grill once it is nicely charred and tender, and allow to cool a bit.
• In a bowl, combine 2/3 cup of cooked wild rice, 1/4 cup feta cheese, 1/4 cup toasted pine nuts, 1/4 cup golden raisins, handful of finely chopped fresh mint, and prepared balsamic vinaigrette.
• Using a spoon, gently scoop out the inside of each grilled zucchini spear. (You can use the grilled zucchini insides in your wild rice stuffing, by mixing the zucchini insides into your filling as well.)
• Fill each zucchini boat with the wild rice stuffing, top with more feta and chopped fresh mint and a drizzle of balsamic reduction (optional) and serve! Enjoy!

CHEDDAR-CORN RICE CAKES

Steps:

• Mix together the rice, breadcrumbs, cheese, corn, cilantro and salt in a medium bowl.
• Whisk the eggs in a small bowl, then add to the rice mixture and mix to combine well.
• Measure 1/4 cup of the rice mixture at a time and shape each into a patty.
• Heat a thin layer of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden brown, about 2 minutes on each side. Serve with guacamole, ketchup, mustard, salsa or sour cream if desired.

BEEF & WILD RICE STUFFED ZUCCHINI

Steps:

• Brown ground beef with onions, salt, pepper, garlic salt, and onion powder over medium heat in a large skillet. While the beef is browning, prepare the wild rice by boiling in 2 cups water according to package direction. Also cook the orzo until al dente. Drain both well, and rinse the wild rice well.
• Preheat oven to 325.
• Mix together the rice, orzo, and beef/onion until well distributed. Add in the cream and 2 cups cheddar cheese (reserving the last cup) and stir well. (Optional: add in nuts/cranberry mixture at this time)
• Hollow out 2 large zucchinis, sprinkle with liberal amounts of salt and pepper, and stuff with ground beef mixture. Top with remaining cheese, and bake for 30-40 minutes.