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If you're on the lookout for a delicious and healthful dish that is as rewarding to make as it is to eat, look no further than zucchini stuffed sweet potatoes. This recipe is a vibrant celebration of flavors and textures, combining the natural sweetness of roasted sweet potatoes with the tender, savory goodness of zucchini and other fresh ingredients. Whether you're a seasoned home cook or just starting your culinary journey, this dish offers simplicity and satisfaction, making it a perfect addition to your weeknight dinner rotation or a standout option for gatherings.

Zucchini Stuffed Sweet Potatoes

Discover the delicious blend of flavors in zucchini stuffed sweet potatoes, a nutritious dish that's perfect for any cooking skill level. Combining the natural sweetness of roasted sweet potatoes with tender zucchini and spices, this recipe is not only satisfying but also packed with health benefits. Rich in vitamins, fiber, and antioxidants, it's an ideal addition to your weeknight dinners or gatherings. Embrace the vibrant tastes and textures that will impress your family and friends!
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Ingredients
  

4 medium sweet potatoes

2 medium zucchinis, diced

1 red bell pepper, diced

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon chili powder (adjust to taste)

Salt and pepper to taste

1 cup cooked quinoa (optional for extra protein)

1/2 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish

A squeeze of lime juice (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender when pierced with a knife.

      Cook the Veggies: While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 2-3 minutes.

        Add Zucchini and Bell Pepper: Stir in the diced zucchini and red bell pepper. Cook for an additional 5-7 minutes until the vegetables are softened.

          Season: Add of cumin, smoked paprika, chili powder, salt, and pepper to the skillet. If using, stir in the cooked quinoa for a heartier stuffing. Mix well and cook for another 2-3 minutes.

            Stuff the Sweet Potatoes: Once the sweet potatoes are done baking, remove them from the oven and let them cool slightly. Slice each sweet potato in half lengthwise and gently scoop out some flesh, leaving enough to maintain structure.

              Mix Filling: Combine the scooped-out sweet potato flesh with the zucchini mixture in the skillet, mixing until combined.

                Fill Sweet Potatoes: Spoon the zucchini mixture back into each sweet potato half, heaping it generously. Top each stuffed potato with shredded cheese.

                  Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melty and bubbly.

                    Garnish and Serve: Remove from the oven and garnish with fresh cilantro or parsley, and a squeeze of lime juice if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4