Zucchini with White Rice Cheddar and Dill

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zucchini with white rice cheddar and dill


  • 1 Cup White Rice
  • 1 Tbsp Olive Oil for brushing
  • 1 Medium Zucchini
  • 1-2 Tbsp Chopped Fresh Dill
  • 1/3 Cup Grated Colby cheese
  • 1 Lemon


  1. Boil water, add pinch of salt and cook rice. Set aside when done.
  2. Preheat Boiler. Meanwhile, cut zucchini in half lengthwise. Scoop out flesh and seeds to create a stuff able base and save the flesh and seeds. Brush zucchini halves all over with olive oil and sprinkle with salt and pepper.
  3. Heat skillet over medium high heat. Add zucchini halves and cook until lightly browned on both sides. About 2 minutes per side.
  4. Roughly chop zucchini flesh and sauté with carrot celery onion and mushrooms. Add to rice mixture along with fresh dill and half of the grated Colby. 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.