Have an abundance of zucchini or getting gifted more than you can use? Try this Beef & Wild Rice Stuffed Zucchini — savory seasoned ground beef combined with wild rice and orzo in a creamy, cheesy sauce, all baked inside hollowed zucchini “boats.” It makes a satisfying summer main dish that highlights fresh produce while using pantry staples.

Beef & Wild Rice Stuffed Zucchini

I made these zucchini boats the same day I prepared a creamy zucchini bisque, so it was a full-on zucchini celebration. Both dishes were excellent. These stuffed zucchini are simple to put together and can be adapted to what you have on hand — swap cheeses, add herbs, or include a toasted nut and dried fruit mix for texture.

Life has been busy here with new additions to the family, so easy, comforting recipes like this have been a lifesaver. The older kids have been incredibly helpful, which makes preparing meals like these much easier. If you see someone running into a conference or gathering and hugging everyone randomly, that would be me — equal parts excited and exhausted!

Back to the recipe: these zucchini boats are straightforward and forgiving. If you haven’t cooked wild rice before, a few helpful tips follow to ensure success.

Wild Rice Tips

Wild rice takes significantly longer to cook than white rice — plan for about 40–50 minutes unless you’re using a quick-cook blend or an Instant Pot.
Wild rice is easy: boil it in plenty of water, then drain when the grains puff and the hulls have split. Rinsing before or after cooking can mellow the flavor if it tastes strong to you.
Use well-salted water or cook the rice in broth for extra flavor.
Keep in mind that a little wild rice goes a long way — a half cup or one cup will stretch into a substantial portion once cooked.

First, brown the ground beef with diced onion and seasonings. While the meat cooks, boil the wild rice and separately cook the orzo until al dente. Drain both well. Combine the cooked rice, orzo, and beef in a large bowl or pan, stir in heavy cream and most of the cheese, and fold gently until creamy. Optionally stir in a small fruit-and-nut mix (pecans and dried cranberries work well) for added texture and a touch of sweetness.

Hollow out large zucchini to create boats, sprinkle them with salt and pepper, and fill with the beef, rice, and orzo mixture. Top with the remaining shredded cheddar and bake at a moderate temperature until the zucchini is tender and the cheese is melted and lightly golden.

Ingredients

1 pound lean ground beef
1 medium onion, diced
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic salt
¼ teaspoon onion powder
½ cup wild rice (uncooked)
½ cup orzo (uncooked)
1 cup heavy cream
3 cups shredded cheddar cheese, divided
2 large zucchini, hollowed out
Salt and pepper for seasoning zucchini
Optional: fruit-and-nut mix (pecans and dried cranberries)

Instructions

Preheat oven to 325°F (163°C).
In a large skillet over medium heat, brown the ground beef with diced onion. Season with ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic salt, and ¼ teaspoon onion powder. Cook until the beef is no longer pink and the onion is softened. Drain excess fat if needed.
Meanwhile, cook wild rice according to package directions in about 2 cups of water or broth; boil until the grains puff and split, then drain and rinse. Cook the orzo separately until al dente, then drain.
Combine the cooked wild rice, orzo, and browned beef/onion in a large bowl or skillet. Stir in 1 cup heavy cream and 2 cups shredded cheddar cheese, reserving 1 cup for topping. If using, fold in the fruit-and-nut mix now.
Hollow out the zucchinis by slicing them lengthwise and scooping out the centers, leaving a sturdy shell. Season the hollowed zucchinis with salt and pepper.
Fill each zucchini half with the beef and rice mixture. Sprinkle the remaining 1 cup of cheddar over the filled boats.
Place the stuffed zucchinis on a baking sheet or in a baking dish and bake for 30–40 minutes, until the zucchini is tender and the cheese is melted and bubbling.
Serve hot and enjoy.

Cook Time and Yield

Prep Time: about 40 minutes
Cook Time: about 30 minutes
Total Time: approximately 1 hour 10 minutes
Yield: about 6 servings

Nutrition (Estimated per serving)

Calories: 661
Total Fat: 47 g (Saturated Fat: 24 g)
Cholesterol: 169 mg
Sodium: 733 mg
Carbohydrates: 22 g (Fiber: 2 g, Sugar: 7 g)
Protein: 40 g

These stuffed zucchini are a flexible recipe: use different cheeses, swap in brown rice or a wild rice blend, or add fresh herbs like parsley or thyme. The mixture also makes a great filling for bell peppers or a layered casserole. Enjoy this hearty, flavorful way to use summer zucchini and the nutty texture of wild rice.

More Wild Rice Recipe Ideas

Minnesota Wild Rice Hotdish Soup
Creamy Chicken and Mushroom Wild Rice Soup
Creamy Chicken and Wild Rice Casserole
Corn and Potato Chowder with Wild Rice
Instant Pot Wild Rice and Mushroom Dressing
Vegetable Wild Rice Pilaf
Chicken and Mushroom Wild Rice Skillet