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. Source: Diabetic Living Magazine
Ingredients
Directions
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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
Serving Size: 1 topped potato
Per Serving:
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;
Exchanges:
1/2 vegetable, 2 1/2 starch, 1 medium-fat meat
