Pierce the outside of the sweet potatoes with a fork. You'll want to make several piercings - about 6-8 all around. Place into the microwave and microwave on high for 3-4 minutes. Obviously this is going to depend on how small or large your sweet potatoes are and how powerful your microwave is. The sweet potatoes will be done when they're soft to the touch.
Carefully remove the sweet potatoes from the microwave and carefully slice in half, length-wise. Set aside to cool.
In a large skillet over medium-high heat, add a teaspoon of coconut oil to the skillet. Once coconut oil is warmed up, add zucchini, mushrooms, and onion. Cook until softened, about 7 minutes. Sprinkle in the seasonings and stir to incorporate. Remove skillet from heat.
The sweet potatoes should be slightly cooled by now. Carefully, with a spoon, scoop out the inside of the sweet potato, leaving a 1/2-inch border all around. Place the sweet potato filling into the skillet.
Mix the sweet potato together with the filling and scoop and fill the hollowed out sweet potato skins.