Italian Zucchini-Topped Baked Potato

Italian Zucchini-Topped Baked Potato

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From: Diabetic Living Magazine

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 1 serving

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  • 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

Preparation

  • Prep

  • Ready In

  1. 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 information

  • Serving size: 1 topped potato
  • Per serving: 281 calories; 7 g fat(4 g sat); 5 g fiber; 42 g carbohydrates; 12 g protein; 51 mcg folate; 20 mg cholesterol; 5 g sugars; 0 g added sugars; 24 mg vitamin C; 248 mg calcium; 2 mg iron; 274 mg sodium; 1,009 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value), Calcium (25% dv)
  • Carbohydrate Servings: 3
  • Exchanges: ½ vegetable, 2½ starch, 1 medium-fat meat

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