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Appetizers and Snacks, Main Course, Side Dish
Potato| Red, Russet, Yellow/Gold
Cooking Style| Bake

Italian Zucchini-Topped Baked Potato

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Italian Zucchini-Topped Baked Potato

Ingredients

  • nonstick cooking spray
  • ¼ cup zucchini chopped
  • ¼ cup canned no-salt-added diced tomatoes undrained
  • ½ tsp Italian seasoning crushed
  • ¼ cup shredded Italian blend cheese about 1 oz
  • 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.

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Eating Local Potatoes is Not Just About Taste. It’s About Choosing Better.

When you cook a meal, you’re not just feeding your body, you’re living your values.
You’re choosing foods that come from the earth, nourish your family, and support a thriving, local food system. 

And when you share that meal with the next generation, you’re teaching them how to cook and how to care, about where food comes from, who grows it, and why it matters.

Learn more about local potatoes here.