Preheat oven to 350 degrees.
Servings and Ingredients
|4 large zucchini|
|1 large sweet potato|
|2 tbsp. Hy-Vee Select olive oil|
|2 clove(s) garlic, minced|
|½ c. red bell pepper, seeded and diced|
|½ c. yellow onion, diced|
|½ c. Hy-Vee chicken stock|
|½ c. Hy-Vee dried cranberries|
|1 c. Uncle Ben's long grain and wild rice, cooked|
|1 tsp. Hy-Vee ground cumin|
|½ tsp. Hy-Vee ground cinnamon|
|¼ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee black pepper|
|¼ c. Hy-Vee plain bread crumbs|
|¼ c. Hy-Vee shredded Parmesan cheese|
|1 tbsp. Hy-Vee dried parsley|
Things To Grab
- Small spoon
- Large skillet
- Large baking sheet
- Small bowl
Halve zucchini lengthwise; use a small spoon to remove the pulp from the inside of the zucchini halves leaving 1/4-inch shells; save pulp for later use. Lightly salt and pepper shells; set aside. Peel and dice sweet potato into 1/4-inch cubes.
In a large skillet, heat oil over medium heat; add sweet potato, garlic, red pepper, and onion. Cook for 3 to 5 minutes or until mixture begins to soften. Add stock, cranberries, wild rice, cumin, cinnamon, salt, pepper, and zucchini pulp. Simmer 5 minutes or until liquid is absorbed. Remove from heat.
Divide mixture evenly between zucchini shells. Bake for 25 to 30 minutes.
Combine bread crumbs, Parmesan cheese, and dried parsley in a small bowl. Top zucchini boats with mixture during the last 10 minutes of baking.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 560mg
- Total Carbohydrates: 53g
- Protein: 10g