Serves four
Let sweet potatoes steal the show with our easy to make and bake sweet potato zucchini boats. These can be served as a standalone meal alongside a healthy salad or accompany your favorite steak or roast.
Chef tip: Note that the sweet potatoes can be peeled, cut, and boiled ahead of time to be recipe ready. Or use unseasoned frozen prepared diced sweet potatoes that are defrosted.
Ingredients:
- 4 large zucchinis
- 2 Tablespoons olive oil
- 1 red pepper, minced
- 1 small, sweet onion, minced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 2 cups cooked sweet potatoes, cut into small bite-size pieces
- 1 cup Parmesan cheese
Directions:
Preheat oven to 400°F. While the oven heats, wash and cut the zucchini in half lengthwise. To make the boats, scoop the seeds and some pulp out of the center to create space for the vegetables. Set them aside. Heat the olive oil in a large skillet over medium heat. Add the red pepper, sweet onion, garlic powder, salt and pepper. Cook and stir until the veggies are slightly softened. Gently add the sweet potatoes to the skillet and fold into the softened veggies until well combined. Turn off stovetop. Pack the veggies into the center of the zucchini halves. Cover the baking sheet with nonstick foil (nonstick part facing up). Place the packed zucchini boats on the nonstick foil. Then cover each with Parmesan cheese. Bake in the oven for 20 minutes, or until the Zucchi is tender and the cheese is melted.
Chef’s note: You’ll want the Parmesan cheese to melt and get crusty on top – but NOT burn. Watch the boats during the cooking progress and lightly cover them with foil if needed to finish baking. Here’s more: If you enjoyed this recipe for sweet potato zucchini boats, check out our others recipes here.