Italian Zucchini-Topped Baked Potato

Italian Zucchini-Topped Baked Potato

2 Reviews
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


  • 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

Reviews 2

April 05, 2018
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By: henrie.michael
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.
March 07, 2018
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By: Jan
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.
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