Zucchini and Goat Cheese-Stuffed Sweet Potatoes

1. 1

   Bake or microwave the sweet potatoes until done but still firm.

2. 2

   When cool enough to handle, cut each in half lengthwise.

3. 3

   Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.

4. 4

   Transfer the scooped-out potato to a mixing bowl and mash coarsely.

5. 5

   Heat the margarine in a medium skillet.

6. 6

   Add the zucchini and saute, stirring frequently, until it is golden and tender.

7. 7

   Add the scallions and saute for another minute or so.

8. 8

   Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.

9. 9

   Add the goat cheese and salt, and stir well to combine.

10. 10

    Stuff the mixture back into the potato shells.

11. 11

    Heat as needed in the microwave or in a preheated 400F oven, and serve.

12. 12

    Zucchini and Goat Cheese-Stuffed Sweet Potatoes (this page)

13. 13

    Steamed Broccoli and Cauliflower (page 199)

14. 14

    Chickpea and Tomato Salad (page 42)

15. 15

    Calories: 228

16. 16

    Total Fat: 9g

17. 17

    Protein: 4g

18. 18

    Carbohydrate: 31g

19. 19

    Cholesterol: 17mg

20. 20

    Sodium: 284mg

* Per serving · 4 servings · Values may vary.

No additional tips available.