In a large skillet add in the extra virgin olive oil and bring to a high heat. Next, add in the pork bites and sauté on all sides for 5 minutes.
Remove from the skillet and set aside to drain.
Preparing the Zucchini and Sweet Potatoes:
Return the skillet to high heat. Next, add in the garlic and onions and sauté for 3 minutes, mixing occasionally.
Next, add in the zucchini, sweet potatoes, salt, and ground black pepper and sauté for 5 minutes, mixing occasionally.
Bringing the Recipe Together:
Next, add the pork back into the skillet and add the diced tomatoes (with liquid).
Bring to a simmer and cook for 5 minutes, mixing occasionally, or until the sweet potatoes are tender.
To Serve:
Serve the pork and zucchini recipe as the main entre with a side salad, or over pasta, quinoa, buckwheat, or brown rice.
Notes
Invent Your Recipe:In this recipe, pork and zucchini recipe, I am using sweet potatoes. If you do not want to use sweet potatoes, you could also use carrots, red potatoes, beets, or turnips. If using beets, I would recommend boiling them for about 5 minutes before adding then to the recipe. It will make them softer and easier to chop and sauté.Instead of zucchini you could use another vegetable, such as, Swiss chard, kale, escarole, spinach, green beans, broccoli, asparagus, or eggplant, to name a few. I have used green beans, broccoli, and asparagus before so I know those substitutes work well. For the green beans and broccoli, you could even use them frozen.Instead of a can of diced tomatoes you could use cherry tomatoes, chopped plum tomatoes, sun dried tomatoes, or roasted red peppers. The sun dried tomatoes and roasted red peppers would change the taste of the dish the most, so I would only recommend those if you know you like those flavors.