Autumn Zucchini Boats


Main Dish
Autumn Zucchini Boats

Primary Media

Tray of zucchini boats filled with sweet potato, red bell pepper, onion, cranberries, rice, breadcrumbs and parmesan cheese

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Recipe Data


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    Servings and Ingredients

    Serves 4
    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


    1. Preheat oven to 350 degrees.

    2. 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.

    3. 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.

    4. Divide mixture evenly between zucchini shells. Bake for 25 to 30 minutes.

    5. Combine bread crumbs, Parmesan cheese, and dried parsley in a small bowl. Top zucchini boats with mixture during the last 10 minutes of baking.

    Nutrition facts


    330 Calories per serving
    2 zucchini halves

    Amounts Per Serving

    • Total Fat: 10g
    • Cholesterol: 5mg
    • Sodium: 560mg
    • Total Carbohydrates: 53g
    • Protein: 10g

    Daily Values

    Vitamin A 200%
    Vitamin C 160%
    Iron 15%
    Calcium 20%