Preheat oven to 350 degrees.
Recipe
Author
Hy-Vee Big Holiday Food Book
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Nutrition facts
Servings
330 Calories per serving
2 zucchini halves
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 5mg
- Sodium: 560mg
- Total Carbohydrates: 53g
- Protein: 10g
Daily Values
0%
Vitamin A 200%
0%
Vitamin C 160%
0%
Iron 15%
0%
Calcium 20%