Zucchini & Sweet Potato Skillet: A Veggie-Packed Weeknight Wonder

Tender zucchini and sweet potatoes shine in this colorful, comforting skillet meal. The natural sweetness of roasted sweet potatoes balances perfectly with the delicate, earthy flavor of sautéed zucchini. This simple, all-veggie skillet is a weeknight favorite that’s wholesome, hearty, and easy to make with pantry-friendly ingredients.

Your go-to guide for transforming basic veggies into a satisfying, stovetop meal in under 30 minutes.

How to Make Zucchini & Sweet Potato Skillet

A light yet filling dish that brings out the best in sweet and savory vegetables—no meat required!

Ingredients

Main Ingredients:

• 1 medium sweet potato, peeled and diced small

• 1 medium zucchini, sliced into half-moons

• ½ small red onion, thinly sliced

• 1 garlic clove, minced

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp dried thyme or Italian seasoning

• Salt and black pepper to taste

Optional Add-Ins:

• 1 tbsp balsamic vinegar for a tangy finish

• ¼ cup crumbled feta or goat cheese

• Handful of baby spinach (stir in at the end)

Preparation Time

Prep Time: 10 minutes
Cook Time: 15–18 minutes
Total Time: 25–28 minutes

Preparing Instructions

Step 1: Cook the Sweet Potatoes
Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and season with salt, pepper, and paprika. Cook for 8–10 minutes, stirring occasionally, until fork-tender and slightly crisp on the edges.

Step 2: Add Onions and Zucchini
Add sliced red onion and cook for 2–3 minutes until slightly softened. Stir in zucchini and cook for another 4–5 minutes until golden and tender. Add garlic and herbs in the last minute.

Step 3: Season and Finish
Taste and adjust seasoning. If using, drizzle balsamic vinegar over the top or stir in cheese or spinach. Cook 1–2 more minutes to blend flavors.

Servings

Serves 2–3 as a main dish or 4 as a side.

Presentation & Decoration

Garnish Ideas:

• Crumbled feta or goat cheese

• Chopped parsley or basil

• Crushed red pepper flakes for heat

Serving Suggestions:

• Serve over quinoa, couscous, or rice

• Top with a poached or fried egg

• Pair with a grilled protein like chicken or tofu

Best Time to Eat

Meatless Monday: This makes a perfect vegetarian main course.
Brunch Boost: Pair it with toast and eggs for a colorful breakfast.
Light Dinner: Ideal for a healthy evening meal without the heaviness.

Portion Guide

Individual: ~1½ cups per person
Group: Double the recipe to serve 4–6 as a main dish

Storage & Shelf Life

Refrigeration: Store in an airtight container for up to 4 days
Freezing: Not recommended—zucchini texture may become soggy
Reheating: Best warmed in a skillet over low heat; microwave also works

Allergy Guide

Gluten-Free: Naturally gluten-free
Dairy-Free: Omit cheese for a vegan option
Nut-Free: Safe for nut-free diets

More Recipes Using Zucchini and Sweet Potatoes

• Zucchini Sweet Potato Hash: Add eggs and cook breakfast-style

• Roasted Veggie Bowls: Mix with chickpeas and tahini dressing

• Sweet Potato & Zucchini Tacos: Serve in tortillas with avocado

We love seeing how you cook your veggies! Share your Zucchini & Sweet Potato Skillet on social media and tag us—you could be featured in our next recipe roundup!