Zucchini and Goat Cheese-stuffed Sweet Potatoes

The pleasant bite of goat cheese contrasts deliciously with the smooth sweetness of potatoes.

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Name: Zucchini and Goat Cheese-stuffed Sweet Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 4 medium-large Sweet potatoes; 2 tablespoons Butter; 2 medium-small Zucchini julienned; 3 whole Scallions thinly sliced; 1/3 cup Creamy goat cheese; -- Steamed Broccoli & Cauliflower --; 2 medium Broccoli crowns cut into bite-sized pieces; 1 small head Cauliflower cut into bite-sized pieces; 1 tablespoon Butter; -- Chickpea and Tomato Salad --; 1 can (15.5 oz) Chickpeas drained and rinsed; 1 1/2 pounds Tomatoes diced; 1 whole Lemon juiced; 1 tablespoon Extra virgin olive oil; Fresh ground black pepper

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INGREDIENTS

4 medium-large Sweet potatoes
2 tablespoons Butter
2 medium-small Zucchini ; julienned
3 whole Scallions ; thinly sliced
1/3 cup Creamy goat cheese
-- Steamed Broccoli & Cauliflower --
2 medium Broccoli crowns ; cut into bite-sized pieces
1 small head Cauliflower ; cut into bite-sized pieces
1 tablespoon Butter
-- Chickpea and Tomato Salad --
1 can (15.5 oz) Chickpeas ; drained and rinsed
1 1/2 pounds Tomatoes ; diced
1 whole Lemon ; juiced
1 tablespoon Extra virgin olive oil
Fresh ground black pepper

Servings

INSTRUCTIONS

Bake or microwave sweet potatoes until done, but still firm. When cool enough to touch, cut each in half lengthwise and scoop out inside leaving 1/4-inch of inside around skin for stability.

transfer scooped out potato into a mixing bowl and mash coarsely.

Heat the margarine in medium skillet. Add the zucchini and saute stirring frequently, until it is golden and tender. Add the scallions and saute for another minute or so.

Combine the zucchini mixture with mashed sweet potato in the mixing bowl. Add the goat cheese, and salt and stir well to combine.

Stuff the mixture back into the potatoe shells. Heat as needed in the microwave or preheated 400F oven and serve.

NOTES

Serve with steamed broccoil & cauliflower and chickpea and tomato salad.

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Zucchini and Goat Cheese-stuffed Sweet Potatoes

4 medium-large Sweet potatoes 
2 tablespoons Butter 
2 medium-small Zucchini julienned
3 whole Scallions thinly sliced
1/3 cup Creamy goat cheese 
  -- Steamed Broccoli & Cauliflower -- 
2 medium Broccoli crowns cut into bite-sized pieces
1 small head Cauliflower cut into bite-sized pieces
1 tablespoon Butter 
  -- Chickpea and Tomato Salad -- 
1 can (15.5 oz) Chickpeas drained and rinsed
1 1/2 pounds Tomatoes diced
1 whole Lemon juiced
1 tablespoon Extra virgin olive oil 
  Fresh ground black pepper

Bake or microwave sweet potatoes until done, but still firm.  When cool enough to touch, cut each in half lengthwise and scoop out inside leaving 1/4-inch of inside around skin for stability.

transfer scooped out potato into a mixing bowl and mash coarsely.

Heat the margarine in medium skillet.  Add the zucchini and saute stirring frequently, until it is golden and tender.  Add the scallions and saute for another minute or so.

Combine the zucchini mixture with mashed sweet potato in the mixing bowl.  Add the goat cheese, and salt and stir well to combine.

Stuff the mixture back into the potatoe shells.  Heat as needed in the microwave or preheated 400F oven and serve.

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Nutrition

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Serving Size: 1 Serving (287g)
Recipe Makes: 4 Servings

Calories: 162
Calories from Fat: 113 (70%)

Amt Per Serving		% DV

	Total Fat 12.5g	17 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 4.8g
	Polyunsanturated Fat 0.9g
Cholesterol 22.9mg		7 %
Sodium 92.3mg		3 %
Potassium 672mg		18 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 8.6g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 162

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