This Coconut Spiralized Sweet Potato and Zucchini Bake with Goat Cheese makes a great side dish for any time of the year!
Guys, it’s actually kind of sort of like fall here! I was shocked to find cooler temps in the mornings and evenings, to the point of me changing from pajama shorts to pants. Woo hoo! Now, it will very well creep back into the 90s but we take what we can get in the South.
With it being fall, that also means the most important months are approaching for us on the internet because people are searching for all the recipes. Football recipes, Halloween, Thanksiving, Christmas, you get the point. Let me know if there is something you want lightened up!
I have already been thinking about Christmas gifts because the fall and winter months are crazy for my family, with 5 out of 6 of us having birthdays and an upcoming move (MORE on that later), oh and Christmas of course! Sheesh, I am tired already. But IF you are thinking about Christmas gifts and your loved one does not have this particular kitchen gadget, do not hesitate.
Kitchen gadgets can easily be ignored, for example the bread machine sitting in my closet (apologies to my husband, but I tried). Others get a lot of use, such as my fancy blender and the spiralizer. If you don’t have a spiralizer I totally think it’s worn the money. Grab one>> here on amazon (and that’s an affiliate link fyi) and the exact one I have.
It only takes minutes to spiralize your fruits or veggies and it’s fun! If you have kids they will get a kick out of watching the spirals being created.
Sweet potatoes and zucchini are too popular items to spiralize. I had both around and wanted a vegetable/starchy side that could go in the oven.
This is simple, tasty and will go with basically any meal, and the flavor totally reminded me of the grocery store Whole Foods. I know that’s a weird description, but I think it was the earthy flavors plus the herbs and goat cheese. I do buy a lot of herbs and cheese when I go to Whole Foods, ha.
Even though this is simple to make, I think it would work great as a Holiday veggie side dish.
Why eat this Spiralized Sweet Potato and Zucchini Bake?
Sweet potatoes are a great source of antioxidants, Vitamin A and fiber. They are a wonderful whole food straight from nature! Zucchini, also packed with vitamins like A, C and manganese (to name a few) adds some low calorie, high fiber veggie goodness. This will fill your belly up with nutrient dense, real food.
Canned coconut milk is a great flavorful addition; keep some stocked in your pantry to jazz up your recipes! And although this spiralized sweet potato and zucchini dish isn’t dairy free, it is low lactose.
I am excited that the end of this week will be in one of the greatest months of the year…October! More fall recipes to share soon!
- 6 cups spiralized sweet potato (about 1 lb of potatoes, 1 jumbo or 2 regular)
- 6 cups spiralized zucchini (1 or 2)
- 2 garlic cloves, minced
- ¼ teaspoon dried basil
- ¼ teaspoon dried rosemary
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup coconut milk, low fat or full fat (canned)
- 1 egg
- 1 tablespoon coconut oil (can omit if using full fat coconut)
- 2 ounces crumbled goat cheese
- Spray a 11x9 baking dish with cooking spray. Place sweet potatoes in a microwave safe bowl, add a tablespoon of water, cover with a microwave safe lid and steam for ~2 minutes. Drain water. Combine garlic through coconut oil and whisk together in a large bowl. Stir in sweet potato and zucchini and transfer mixture to a baking dish. Top the veggie mixture with the crumbled goat cheese. Bake uncovered for 25 minutes at 400 degrees.