Zucchini and Goat Cheese stuffed Sweet Potatoes

The cheese contrasts wonderfully with the subtle sweetness of the potato. This is a great vegetarian side dish that I also ate as a lite meal. I think even the non-veg may enjoy this simple to prepare "stuffed" sweet potato

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  medium sweet potatoes
• 2  tablespoons margarine
• 2  medium zucchini, halved lengthwise and thinly sliced
• 3 -4  scallions, thinly sliced
• 1⁄3 cup  creamy  goat cheese
• 1  pinch salt

Directions

1. Bake or microwave the sweet potatoes until done but still firm.
2. When cool enough to handle, cut each in half lengthwise.
3. Scoop out the inside of each potato half, leaving a sturdy shell, about 1/4 inch thick all around.
4. Transfer the scooped-out potato to a mixing bowl and mash coarsely.
5. Heat the margarine in a medium skillet.
6. Add the zucchini and sauté, stirring frequently, until it is golden and tender.
7. Add the scallions and sauté for another minute or so.
8. Combine the zucchini mixture with the mashed sweet potato in the mixing bowl.
9. Add the goat cheese and salt, and stir well to combine.
10. Stuff the mixture back into the potato shells.
11. Heat as needed in the microwave or in a preheated 400-degree oven, and serve.