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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

280.5 calories; protein 12.4g 25% DV; carbohydrates 41.6g 13% DV; exchange other carbs 3; dietary fiber 5.2g 21% DV; sugars 4.5g; fat 7.1g 11% DV; saturated fat 4.2g 21% DV; cholesterol 20.3mg 7% DV; vitamin a iu -1IU; vitamin c 23.7mg 40% DV; folate 51mcg 13% DV; calcium 247.6mg 25% DV; iron 2.1mg 12% DV; magnesium 56.1mg 20% DV; potassium 1009.3mg 28% DV; sodium 274.4mg 11% DV; thiamin 0.1mg 13% DV.

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
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
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