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–+ servings

Garlicky Zucchini and Sweet Potato

Beverly Verwey
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Servings 1 person
Calories 401 kcal

Ingredients
  

  • 1 sweet potato
  • 1 tbsp low-sodium vegetable broth
  • 4 medium zuccihinis sliced
  • 3 cloves garlic minced
  • 1/2 large yellow pepper chopped
  • 1/4 tsp black pepper
  • 2 tbsp parsley chopped
  • 1/4 cup nutritional yeast

Instructions
 

  • Preheat the oven to 450°F.
  • Prepare by scrubbing the potato and wrap with foil and bake the sweet potato for 1 hour.
  • Near the end of the baking time sauté the zucchini, garlic and yellow peppers in the vegetable broth over medium-high heat until tender, about 3 to 5 minutes Add a small amount of water if necessary to keep the vegetables from sticking to the pan.
  • Stir in the black pepper, parsley and nutritional yeast.
  • Once the potato is cooked cut in half lengthwise and top with the zucchini mixture.

Notes

Use any color bell pepper you wish. Top the zucchini mixture on top of baked russet potatoes or large baked portobello mushroom for a different taste.

Nutrition

Calories: 401kcalCarbohydrates: 53.3gProtein: 27gFat: 4gSodium: 132.1mg
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