Sweet potato zucchini casserole

I could have sworn I saw a recipe recently for baked sweet potatoes topped with zucchini and other goodies but now it's lost in the ether of the Internet. What I did find was a recipe for sweet potato zucchini casserole and it was amazing! I didn't have turkey or mozzarella cheese when I made mine so I winged it with sausage and mexican blend cheese. Delicious. I also doubled the garlic and cheese from the original recipe because let's be real. 

 It looks even better than this when it's fresh from the oven and not my leftover lunch four days later.

It looks even better than this when it's fresh from the oven and not my leftover lunch four days later.

Sweet Potato Zucchini Casserole

Ingredients:

  • 1 tablespoon oil of choice (coconut, olive, vegetable)
  • 2 medium zucchinis, diced
  • 1 lb ground turkey (or Jimmy Dean sausage)
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • Salt and ground black pepper to taste
  • 1 cup tomato sauce or spaghetti sauce
  • 2 medium sweet potatoes, sliced (A mandolin slicer is great for this.)
  • 1 cup mozzarella cheese, shredded (or Mexican shredded cheese)
  • Fresh parsley, chopped (optional if you wanna be fancy)

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a medium skillet, heat 1 tbs of oil over medium high heat.
  3. Add zucchini, salt and pepper. Stir occasionally and cook for about 5 minutes. Set aside.
  4. In the same skillet, add onions, garlic and cook until the onions are softened.
  5. Add the ground meat and cook until no longer pink, making sure to break apart the meat with a spoon as it cooks.
  6. Add tomato sauce, the cooked zucchini, salt and pepper. Cook for more 3-5 minutes.
  7. In a greased baking casserole place the slices of sweet potato in an even layer.
  8. Pour into baking dish the ground meat/zucchini mixture.
  9. Top with grated cheese.
  10. Bake for about 20-25 minutes or until the sweet potatoes are tender.
  11. Before serving sprinkle some fresh parsley.