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Italian Zucchini-Topped Baked Potato

Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

active:
15 mins
total:
25 mins
Servings:
1

Nutrition Profile:

Nutrition Info
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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

Serving Size: 1 topped potato
Per Serving:
281 calories; protein 12.4g; carbohydrates 41.6g; dietary fiber 5.2g; sugars 4.5g; fat 7.1g; saturated fat 4.2g; cholesterol 20.3mg; vitamin c 23.7mg; folate 51mcg; calcium 247.6mg; iron 2.1mg; magnesium 56.1mg; potassium 1009.3mg; sodium 274.4mg; thiamin 0.1mg.
Exchanges:

1/2 vegetable, 2 1/2 starch, 1 medium-fat meat

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Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jan
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
henrie.michael@gmail.com
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
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