Wash and peel sweet potatoes. Using a large chef knife, cut into 1” cubes. Place in medium bowl and toss with 1 tbsp Olive Oil and Salt and Pepper to taste. 

Next cut onion into 1” pieces as well. Slice washed zuchinni in half and then in half again (end to end). Lay zuchinni cut side down on a cutting board and slice into half moons. 

Place sweet potatoes onto parchment lined cookie sheet or pizza stone. Bake @ 375 degrees for 15-20 minutes. You want them to be lightly brown and slightly fork tender. 

In same bowl toss your onion and zuchinni with 1 tbsp Olive Oil and Salt and Pepper to taste. After Sweet Potatoes have cooked 15-20 minutes, add your onion/zuchinni mixture on top. Place back in oven @ 375 degrees for an additional 10-15 minutes. 

Take out of oven and toss on sheet pan or pizza stone. The vegetables should be lightly brown and fork tender. You don’t want to over cook them because they will shrink in size. Serve along side a protein like chicken and a carb like brown rice to compete the meal.