Quick-sautéed zuke with herbs and a little cheese adds punch to a plain potato without overdoing it on the fat, sodium and calories.
Italian Zucchini-Topped Baked Potato
Quick-sautéed zuke with herbs and a little cheese adds punch to a plain potato without overdoing it on the fat, sodium and calories.
Ingredients
- Nonstick cooking spray
- ¼ cup chopped zucchini
- ¼ cup canned no-salt-added diced tomatoes undrained
- ½ teaspoon Italian seasoning crushed
- ¼ cup shredded Italian-blend cheese 1 ounce
- 1 6- ounce russet potato baked
Instructions
- Coat a small nonstick skillet with cooking spray. Cook zucchini, tomatoes, and Italian seasoning over medium heat until zucchini is tender, about 8 minutes. Stir in cheese. Top potato with zucchini mixture.
