Sheet Pan Pork and Zucchini
Sheet Pan Pork and Zucchini
Who doesnÂ’t love a one pan dinner? Especially after weight loss surgery!
After bariatric surgery the goal is to stay focused on a diet of lean protein and non-starchy vegetables.
Even better when you can make that protein and veggie meal full of flavor AND keep it in one pot. Whether thats one skillet, one instant pot or in this case, one sheet pan!
I love the simple flavors of pork and zucchini. In fact, this website is covered with pork tenderloin recipes and zucchini recipes! There are so many options on how to use these ingredients but they all end in low carb and high protein options.
This recipe can all be made at the same time. I do recommend starting with 15 minutes and checking the internal temperate of the pork to see that itÂ’s 145. Pork can overcook and dry out quickly! Best to pull it out and check the temp sooner than you think.
If the meat seems ready before the veggies or the other way around, you can easily remove the one that is ready and return the sheet pan to the oven. The method below worked well for me but the thickness of your meat and vegetable may change your cooking times.
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Sheet Pan Pork and Zucchini
Ingredients
- 1 lb lean pork stew meat
- 3 medium Zucchini Squash
- 1 tsp olive oil
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp Italian seasoning
- 1 1/2 tsp paprika
Instructions
- Heat oven to 400F.
- Meanwhile, cut squash into 1 inch pieces.
- Mix all seasonings togehter in a small bowl: salt, pepper, Italian seasoning and paprika. Divide mixture in two.
- Spread pork with half the seasoning mixture. Toss zucchini and 1 tsp olive oil with remaining seasoning mixture. Place pork on one side of a sheet pan lined in foil (or baking stone). Place zucchini on other side. *Note: this allows flexibility if your meat finishes cooking before vegetables and needs to be removed then returned to the oven.
- Bake for 20 minutes; turn and toss halfway through cooking. Remove from oven, let cool slightly and serve.