sweet potato+zucchini+ goat cheese bake

This is not really a Thanksgiving leftover recipe but I suppose it could be. We did not have sweet potatoes for Thanksgiving this year (crazy I know) but I did have two on hand as well as a couple of zucchini’s that I wanted to use before they went bad. Here is what I came up with as I looked through the pantry and fridge to see what I could use to make this dish come together… it’s my favorite way to cook.


2 large sweet potatoes cubed (bake until you can just get a knife through but not mushy, cool, then cut into cubes)

2 large zucchini(shredded, use a paper towel to twist out some of the excess water)

2 tbs Olive oil

1/3 cup parmesan cheese ( I like to fresh grate mine)

1/2 cup goat cheese

3/4 cup panko bread crumbs




In a large saute pan or cast iron skillet add 1 tb olive oil and heat add sweet potatoes and cook until browned and crispy. Add in zucchini a dash of salt and fresh cracked pepper and saute for about 5-6 minutes until zucchini is tender.




Turn off heat and fold in  half of the goat cheese to the veggie mixture, transfer to baking dish and then top with remaining goat cheese. Mix together the panko bread crumbs and parmesan  sprinkle on top evenly, finally drizzle with a tbls of olive oil on top.



Bake at 350 for 25-30 minutes until golden.



My mom had seconds so it must have been pretty good!


The next morning the leftovers made a great base for a couple of eggs before I went for a bike ride!






  1. Amy S. says:

    Holy crap! Sounds wonderful. Going to try this weekend. Thanks for sharing.

  2. Phyllis says:

    What kind of goat cheese-creamy or did you shred the block kind?

    • dogl2324 says:

      Goat cheese is crumbly and soft so I just broke up little dollops and spread across the top. They parmesan I did grate myself out of a block I had in the fridge. I also thought it would be good if you used a lemon zest infused goat or a honey goat as well. 🙂

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