Sweet Potato Mushroom And Zucchini Skillet

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Sweet Potato Mushroom And Zucchini Skillet

This Sweet Potato Mushroom and Zucchini Skillet is a colorful, hearty, and healthy one-pan meal that’s full of flavor. Made with simple veggies and pantry staples, it’s perfect for a quick weeknight dinner or a satisfying meatless meal. You’ll love how easy it is to throw together in just one skillet, no fuss, no mess!

Cook Time23

Total Time23

Course: Main Course, Side Dish

Cuisine: American

Keyword: healthy veggie dinner, meatless skillet meal, sweet potato skillet, vegan vegetable skillet, zucchini mushroom stir fry

Cooking Method: Stovetop

Diet: Gluten-Free, Vegan, Vegetarian

Servings:

Calories: 175kcal

Author: MelanieCooks.com

Equipment

Large Non-Stick Frying Pan or skillet
Measuring Spoons
Wooden spoon or spatula

Ingredients

2 sweet potatoes peeled and diced
8 oz white button mushrooms sliced
2 zucchini chopped
8 oz stewed tomatoes 1 can
2 cloves garlic minced
1/2 tsp dried oregano
1 tbsp olive oil
1/4 tsp salt and pepper to taste

Instructions

Heat olive oil in a large non-stick frying pan over medium-high heat.
Add diced sweet potatoes and cook for 10 minutes, stirring every 2 minutes.
Add mushrooms and zucchini to the pan. Mix well. Cook for another 10 minutes, stirring every 2 minutes, until sweet potatoes are tender.
Add stewed tomatoes, minced garlic, and oregano. Mix to combine.
Cook for 3 more minutes, stirring every minute.
Add salt and pepper to taste. Serve warm and enjoy!

Notes

Make sure to stir regularly to avoid sticking or uneven cooking.
You can leave the peel on the zucchini for extra texture and nutrition.
This dish is naturally vegan and gluten-free!

Nutrition