Zucchini and Sweet Potato Bake

April 13, 2018
Recipe by: Good Chef Bad Chef

If you’re looking for a simple, vegetarian recipe that is easy to prep and quick to make, this Zucchini and Sweet Potato Bake from our friends over at Good Chef Bad Chef is just for you. Sweet potatoes are extremely filling, and zucchini is somewhat of a magical vegetable as it is nutritious and versatile. This filling dish makes for a wonderful breakfast, lunch or dinner!

Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 Servings
Difficulty: Easy


  • 2 tsp extra virgin olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, minced
  • 2 cups sweet potato, peeled and grated
  • 1 2/3  cups zucchini, grated
  • 2 tbsp chives, chopped
  • 2 tbsp parsley, chopped
  • 4 eggs
  • 2 egg whites
  • ½ cup ricotta
  • Salt and pepper
 Print Recipe


  1. Preheat oven to 350°F (180°C) and grease a baking tray.
  2. In a large Swiss Diamond Fry Pan over medium-high heat, add the onion and garlic with the olive oil and sauté for 2-3 minutes or until soft.
  3. Stir in the grated sweet potato and zucchini and fry for a few minutes until softened. Add the chives, parsley, and season with salt and pepper.
  4. Pour the mixture into a Swiss Diamond Nonstick Roaster or greased baking tray.
  5. Whisk the eggs and egg whites in a large bowl and then whisk in the ricotta until combined. Pour into the baking dish over the vegetables.
  6. Bake for 20-25 minutes or until golden.
  7. Enjoy!