Courgettes with Wild Rice Stuffing

10 medium courgettes (zucchini), halved lengthwise
1/2 cup minced onion
3 cloves garlic, minced
2 tbsp butter
1 1/2 lb minced (ground) beef
1 1/4 tsp salt
3/4 tsp ground pepper
4 1/2 cups cooked wild rice
2 large tomatoes, diced
5 cups grated cheese (e.g. Edam or Swiss)

Preheat oven to 375°F. Scoop out courgette pulp and place shells on greased baking pan. Finely chop pulp; set aside. Saute 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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council