Stuffed Zucchini

Hollow out your zucchinis. Sautee the insides with some tomatoes and very thinly cut, chopped asparagus (you could also hollow and stuff the tomatoes). Mix wild rice, the tomato/zucchini/asparagus mix, and generous doses of lemon juice and grated parmesan. That's your stuffing. Bake for 1/2 hour.