Zucchini & Sweet Potato Bake

There’s something to be said about being able to go into your back garden, pick summer fresh vegetables and create something fabulous with them. This “Zucchini & Sweet Potato Bake” has been a family favorite for a couple of years now and I’m sure for years to come!!


  • 2 medium yellow onions (chopped)
  • 1 Tbsp minced garlic
  • 1 tsp coconut oil
  • 2 medium sweet potatoes (peeled & sliced thinly)
  • 2 medium zucchini (sliced thinly)
  • 2 medium yellow zucchini (sliced thinly)
  • 1 cup grape tomatoes (sliced in half)
  • 2 tsp dried italian seasoning
  • himalayan salt & pepper (to taste)
  • 1 cup smoked cheddar cheese (shredded)
  • 1/3 cup whole wheat panko (optional)


  • Preheat the oven to 400 degrees.
  • Heat coconut oil in a frying pan, once melted add onion and garlic.
  • Generously sprinkle with salt & pepper and saute until softened.
  • Spread cooked onion & garlic in the bottom of a 11×14 pan.
  • Place the sweet potato and zucchini in the baking dish vertically, in an alternating pattern.
  • Top with a rows of grape tomato halves.
  • Sprinkle with salt, pepper and italian seasoning.
  • Cover with foil and bake for 30 minutes.
  • After 30 mins, remove the foil and cover with cheese and panko.
  • Return to the oven and broil until the cheese and panko are golden brown.