Italian Zucchini-Topped Baked Potato
Ingredients
- Nonstick cooking spray
- 0.25 cup chopped zucchini
- 0.25 cup canned no-salt-added diced tomatoes, undrained
- 0.5 teaspoon Italian seasoning, crushed
- 0.25 cup shredded Italian-blend cheese (1 ounce)
- 1 6-ounce russet potato, baked
Instructions
- 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.
