Zucchini Sweet Potato Zoodle Bake Recipes

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ZUCCHINI & SWEET POTATO ZOODLE BAKE



Zucchini & Sweet Potato Zoodle Bake image

Try this delicious Meat Free Zoodle Bake 5 Stars! - Quick - Tasty - Simple to make - Few ingredients - Low cost And kind to the waist line too! Win Win! the ingredients are just a suggestion, you can use whatever you have in your fridge or pantry!

Provided by A+ Team

Categories     Main Dish

Yield 4 people

Number Of Ingredients 14

1 large sweet potato
1 large zucchini (courgette)
1 medium onion (optional)
1 handful mushrooms (optional)
1 tsp minced garlic
glug olive oil
sprinkle Dried Oregano (or other dried/fresh herbs you have)
1 punnet Cherry Tomatoes
1 jar stir through pasta sauce
grated mozzarella
125 g feta cheese
salt & pepper
1 tsp dried chilli flakes
Parmesan cheese (to serve)

Steps:

  • Spiralize your vegetables using the spiralizer and preheat the oven to 180 degrees centigrade.
  • Toss the vegetables in the olive oil, chilli and herbs and season with salt & pepper. Place vegetables in the cast iron enamel cooking pot. Add mushrooms and onions if using.
  • Stir through jar of pasta sauce, add cherry tomatoes and sprinkle with mozzarella.
  • Bake in a pre-heated oven 180 degrees centigrade for 40-50 minutes.
  • Add feta cheese & serve with crusty cheese bread! Enjoy!

BRIAM (GREEK BAKED ZUCCHINI AND POTATOES)



Briam (Greek Baked Zucchini and Potatoes) image

Briam is a traditional Greek roasted vegetable dish with potatoes, zucchini, tomatoes, and red onions with lots of olive oil. It is a typical example of Greek cuisine where a few simple ingredients are turned into an utterly delicious dish with little effort. It can be served as a main course. With olive oil as the only source of fat it is a quintessential example of the Mediterranean diet, and it is vegan to boot. If preferred, serve with a hearty chunk of feta on the side.

Provided by Diana Moutsopoulos

Categories     World Cuisine Recipes     European     Greek

Time 2h

Yield 4

Number Of Ingredients 7

2 pounds potatoes, peeled and thinly sliced
4 large zucchini, thinly sliced
4 small red onions, thinly sliced
6 ripe tomatoes, pureed
½ cup olive oil
2 tablespoons chopped fresh parsley
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread potatoes, zucchini, and red onions in a 9x13-inch baking dish, or preferably a larger one. Use 2 baking dishes if necessary. Cover with pureed tomatoes, olive oil, parsley. Season with salt and freshly ground pepper. Toss all ingredients together so that the vegetables are evenly coated.
  • Bake in the preheated oven, stirring after 1 hour, until vegetables are tender and moisture has evaporated, about 90 minutes. Cool slightly before serving, or serve at room temperature.

Nutrition Facts : Calories 533.8 calories, Carbohydrate 65.8 g, Fat 28.3 g, Fiber 12.5 g, Protein 11.3 g, SaturatedFat 4 g, Sodium 141.4 mg, Sugar 16.2 g

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