Zucchini Stuffed with Wild Rice, Cheddar, and Dill

Here’s another one for that tried and true 5-ingredients-or-less category.

In my opinion, the clinchers here are threefold: the zucchini flesh is scooped out and added to the stuffing; the cheddar I used was sharp, tangy, and heavenly (and from Ithaca!); and the zucchini base is cooked in a skillet before going in the oven, which adds immensely to its flavor.

If you’re of a generally hungry disposition, eating both stuffed zucchini halves will be an optimal choice.  Others of you may find that eating only one half will suffice.  I have the pleasure of telling you that when you’re in the confines of your own home, cooking for yourself, you can pretty much do and eat whatever you would like.  If you’re of the latter category, this dish stores well in the fridge and can be reheated for lunch or dinner the following day.

A note on rice: how do you usually cook it?  Everyone has their method, and this is the one my mother taught me: soak the rice ten minutes, then rinse.  Add enough water to the pot of rice so that when you stick your index finger into the pot to touch the top of the rice, the water will reach the first crease in your index finger.  This method has yet to fail me (if I find that halfway through cooking rice there is too much water, I remove the lid to let some water evaporate). If you find this idea too unstable or risky, then I suggest following the cooking instructions on the package the rice came in.

To my wonderful internet friends, I wish you a beautiful weekend.  Here is a nice quote and photo I saw from Rumi the other day:

“Lovely days don’t come to you, you should walk to them”.

 

Zucchini Stuffed with Wild Rice- serves 1

  • 1 cup wild rice
  • 1 tablespoon olive oil/veg oil, plus more for brushing
  • 1 medium zucchini
  • 1-2 tablespoons chopped fresh dill (depending on how dill-y you like things)
  • 1/3-cup grated sharp cheddar
  • 1 lemon (optional)

1. Soak rice 10 minutes in water. Rinse, then cover with enough water to reach the first crease of your finger when touching top of the rice.
2. Add a pinch of salt and the tablespoon olive oil to pot. Bring to boil, cover, and simmer until done, about 35-40 minutes.
3. Preheat broiler. Meanwhile, cut zucchini in half lengthwise. Scoop out flesh and seeds to create a stuffable base and save flesh and seeds. Brush zucchini halves all over with olive oil, and sprinkle with salt and pepper.
4. Heat a skillet over medium-high heat. Add zucchini halves and cook until lightly browned on both sides, about 2 minutes per side.
5. Roughly chop zucchini flesh, and add to rice mixture along with fresh dill and half of grated cheddar. Season to taste with salt and pepper. Stuff both zucchini halves with rice mixture, and top with remaining grated cheese. Broil until cheese is bubbly, about 5 minutes. Serve immediately with lemon juice, if desired.

4 thoughts on “Zucchini Stuffed with Wild Rice, Cheddar, and Dill

  1. Hi there! I stumbled over your blog while looking for easy recipes for ONE while my husband is deployed. Cooking for just me while he is gone is tough, especially when I pass about 8 different fast food options on my way home from work every evening. But I love your recipes! I’ve made your chicken piccata, the sesame crusted shrimp salad, and the sweet potato ‘pancakes’ – awesome. I love how the ingredient lists are fresh and simple, with different combinations that i would’ve have thought of myself, and delicious. And of course, perfect for one. Your page will be my dinner go-to for the next few months. Thank you!

    • Hi Ashley, thanks so much for your comment and visiting this site! I can only imagine how tough it must be to have your husband deployed (for obvious reasons), but I think it’s great that you’re trying out cooking for yourself and staying healthy. Also, I’m so glad you’ve tried a few different recipes on the blog- this makes me wonder if I should start a “most popular recipes” section so people can access the best ones, what do you think?

      Anyhow thanks so much for your lovely comment, hope all is well in your neck of the woods!

  2. Hi there! So, in a huge hurry after work one day, I accidentally picked up a cucumber instead of a zucchini. I didn’t realize the mistaken veggie identity until AFTER I was half-way through cooking this recipe. I decided to follow through; after all, rice and cucumber and dill shouldn’t be too bad, right? After a few bites, I decided I should make sure the read the sign in front of the vegetable heap next time I go to the store. It wasn’t bad, but I’m sure a zucchini tastes better :)

    Thanks for the recipes! I love the little adventures I have when I cook with you :)

    God bless!

  3. This is amazing! Just delicious and simple to make. I love your blog so far, I live on my own and have struggled big time to learn how to cook and get in the routine of making proper dinners. This is the first thing I’ve made and next I’m trying Pasta Bianca. Can’t wait!!! Thank you :)

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