3 lg. zucchini, cut lengthwise in half
1/2 c. chopped onions
1/4 c. butter
2 tsp. parsley, optional
1/2 tsp. salt
2 c. cooked wild rice (according to pkg. directions)
Dash pepper
1 c. sour cream
Paprika

Parboil cut zucchini in salted water 10 minutes. Scoop out 1/8 inch of shell (save 1/2 cup pulp). Drain and chop pulp. Saute in butter with the onions until tender. Add sour cream, parsley, pepper and rice together. Spoon rice mixture into zucchini. Sprinkle with paprika. Place in buttered baking dish 375 degrees for 20-30 minutes. Great with chicken or pork.