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Ingredients 0/4
Why This Meal Is A Winner
A colorful and nutritious way to enjoy seasonal vegetables. It combines the natural sweetness of sweet potatoes with the light, fresh taste of zucchini. Plus, it’s quick to prepare and makes a satisfying meal any day of the week.
Pro Cooking Tips
- Cut the vegetables into similar-sized pieces to ensure even cooking.
- Use a non-stick skillet or add a little oil to prevent sticking.
- Cook over medium heat to avoid burning while allowing the vegetables to soften nicely.
- Use a non-stick skillet or add a little oil to prevent sticking.
- Cook over medium heat to avoid burning while allowing the vegetables to soften nicely.
Directions
Melt the butter in a skillet over medium heat. Toss in the sweet potatoes and stir them around so they get coated with the butter. Sprinkle the brown sugar over the sweet potatoes and mix it in well. Turn the heat up to medium-high and keep stirring until the brown sugar starts to caramelize and the sweet potatoes get a nice golden color, about 5 to 7 minutes. Once that happens, lower the heat to medium-low and add the zucchini to the pan. Cook everything together, stirring occasionally, until the zucchini is tender, which should take around 5 to 10 minutes. If there’s any extra liquid in the pan, drain it off before serving.
Serving Inspiration
Serve this dish warm as a main course or a side. It pairs well with grilled chicken or fish. For a vegetarian option, add a sprinkle of feta cheese or a dollop of Greek yogurt on top.
Leftover Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or oil if needed to keep the vegetables moist.
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