Quick-sautéed zuke with herbs and a little cheese adds punch to a plain potato without overdoing it on the fat, sodium and calories. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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Nutrition Facts

281 calories; 7.1 g total fat; 4.2 g saturated fat; 20 mg cholesterol; 274 mg sodium. 1009 mg potassium; 41.6 g carbohydrates; 5.2 g fiber; 5 g sugar; 12.4 g protein; 24 mg vitamin c; 51 mcg folate; 248 mg calcium; 2 mg iron; 56 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/05/2018
If you're not that hungry I guess this could be a dinner. I say it's more of a side. Served with pork chops with balsamic reduction and it was very good. Read More
Rating: 5 stars
03/07/2018
This is a very adaptable recipe. Used leftover Balsamic grilled zucchini and grape tomatoes. Cut tomatoes in half and sautéed with Italian Seasoning until warmed. Added leftover zucchini to reheat. Piled onto the potato added Cotija cheese which I had on hand and seasoned. Really delicious. Read More