Zucchini and Goat Cheese Stuffed Sweet Potatoes

Elevate your dinner game with these irresistible Zucchini and Goat Cheese Stuffed Sweet Potatoes—a wholesome, flavor-packed dish that’s both satisfying and nutritious. Perfectly roasted sweet potatoes are filled with a savory medley of sautéed zucchini, fragrant garlic, and creamy goat cheese, enhanced by the earthy aroma of fresh thyme and a hint of optional red pepper flakes for subtle heat. This vegetarian recipe is as versatile as it is delicious, serving as a hearty main dish or a stunning side for any occasion. Topped with soft, melty goat cheese and a sprinkle of fresh parsley, these stuffed sweet potatoes strike the perfect balance between comfort food and gourmet flair. Ready in just over an hour, this recipe is an effortless yet impressive way to bring vibrant, seasonal ingredients to your table.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces medium sweet potatoes
• 2 pieces zucchini
• 2 tablespoons olive oil
• 2 pieces garlic cloves
• 4 ounces goat cheese
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Wash the sweet potatoes thoroughly and pierce each one several times with a fork. Place them on the prepared baking sheet and bake for approximately 45-50 minutes or until tender.

Step 3

While the sweet potatoes are baking, prepare the zucchini mixture. Wash the zucchinis and dice them into small pieces.

Step 4

Heat a large skillet over medium heat and add the olive oil. Mince the garlic cloves and sauté them in the olive oil for about 30 seconds until fragrant.

Step 5

Add the diced zucchini to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the zucchini is softened and slightly golden. Sprinkle in the fresh thyme, salt, black pepper, and red pepper flakes (if using). Remove from heat.

Step 6

Once the sweet potatoes are baked and cool enough to handle, cut a slit down the center of each potato (careful not to cut all the way through). Gently fluff the inside flesh of each potato with a fork to create space for the filling.

Step 7

Crumble the goat cheese into small pieces and mix half of it into the zucchini mixture.

Step 8

Spoon the zucchini and goat cheese filling into each sweet potato, dividing it evenly among the four.

Step 9

Top the stuffed sweet potatoes with the remaining crumbled goat cheese and return them to the oven for 5 minutes until the cheese is slightly softened.

Step 10

Garnish with freshly chopped parsley and serve warm. Enjoy your Zucchini and Goat Cheese Stuffed Sweet Potatoes!

Nutrition Facts

Serving size	(1071.8g)

Amount per serving	% Daily Value*
Calories	1270.4

Total Fat 63.9g	0%
Saturated Fat 28.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 89.1mg	0%
Sodium 5729.4mg	0%
Total Carbohydrate 137.6g	0%
Dietary Fiber 19.6g	0%
Total Sugars 49.3g
Protein 37.1g	0%

Vitamin D 0IU	0%
Calcium 405.0mg	0%
Iron 8.3mg	0%
Potassium 2760.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.1%

Protein: 11.6%

Carbs: 43.2%