Rice Stuffed Zucchini

Directions

1. 1
   Cook rice using 1/2 teaspoon salt.
2. 2
   Cook whole zucchini in boiling salted water for 10 minutes.
3. 3
   Trim ends of zucchini and cut in half lengthwise.
4. 4
   Scoop out pulp, leaving a thin shell.
5. 5
   In a skillet, saute ground beef, onion, garlic and remaining zucchini pulp until beef is browned.
6. 6
   Stir in cooked rice, sour cream, vegetable broth and 3/4 teaspoon salt.
7. 7
   Mix well.
8. 8
   Place zucchini in shallow 2-quart casserole and stuff with beef rice mixture. Sprinkle with bread crumbs and drizzle with melted butter.
9. 9
   Bake at 350° for 25 minutes.
10. 10
    Serves 4.