Herb-Spiced Veal and Zucchini Loaded Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Veal and Zucchini Loaded Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Veal and Zucchini Loaded Sweet Potato

Savor a delightful dish that marries tender veal with a medley of vibrant zucchini and a naturally sweet baked potato. Infused with aromatic herbs and a hint of olive oil, this dish is crowned with a sprinkle of creamy feta cheese to elevate its flavor profile. Perfect for a balanced meal that energizes your day while keeping it light and wholesome.

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NUTRITION

376kcal
Protein
33.7g
Fat
16.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Veal

1 medium Sweet Potato

1 medium Zucchini

1 tsp Olive Oil

0.5 oz Feta Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and place it directly on the oven rack or on a baking sheet. Bake for about 45 minutes until tender.

  • 2

    While the sweet potato bakes, slice the zucchinis into rounds or half-moons. In a skillet over medium heat, add the olive oil.

  • 3

    Season the veal with a blend of herbs such as rosemary, thyme, and a pinch of salt and pepper to taste. Sauté the veal in the skillet for about 3-4 minutes per side, until it is browned and cooked to your desired doneness.

  • 4

    In the same skillet, add the sliced zucchini and sauté for 3-5 minutes until just tender, absorbing flavors from the herbs and veal drippings.

  • 5

    Once the sweet potato is done, cut it open and gently mash the insides. Layer the cooked veal and zucchini over the sweet potato.

  • 6

    Crumbly feta cheese is sprinkled on top for an added creamy tang. Serve warm and enjoy this robust yet balanced meal.

Herb-Spiced Veal and Zucchini Loaded Sweet Potato

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Spiced Veal and Zucchini Loaded Sweet Potato

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Veal and Zucchini Loaded Sweet Potato

Savor a delightful dish that marries tender veal with a medley of vibrant zucchini and a naturally sweet baked potato. Infused with aromatic herbs and a hint of olive oil, this dish is crowned with a sprinkle of creamy feta cheese to elevate its flavor profile. Perfect for a balanced meal that energizes your day while keeping it light and wholesome.

NUTRITION

376kcal
Protein
33.7g
Fat
16.3g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Veal

1 medium Sweet Potato

1 medium Zucchini

1 tsp Olive Oil

0.5 oz Feta Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and place it directly on the oven rack or on a baking sheet. Bake for about 45 minutes until tender.

  • 2

    While the sweet potato bakes, slice the zucchinis into rounds or half-moons. In a skillet over medium heat, add the olive oil.

  • 3

    Season the veal with a blend of herbs such as rosemary, thyme, and a pinch of salt and pepper to taste. Sauté the veal in the skillet for about 3-4 minutes per side, until it is browned and cooked to your desired doneness.

  • 4

    In the same skillet, add the sliced zucchini and sauté for 3-5 minutes until just tender, absorbing flavors from the herbs and veal drippings.

  • 5

    Once the sweet potato is done, cut it open and gently mash the insides. Layer the cooked veal and zucchini over the sweet potato.

  • 6

    Crumbly feta cheese is sprinkled on top for an added creamy tang. Serve warm and enjoy this robust yet balanced meal.