Wisconsin Potato and Vegetable Growers Association

Italian Zucchini-Topped Baked Potato

Italian Zucchini-Topped Baked Potato

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Course Appetizer, Appetizers and Snacks, Main Dish, Side Dish


  • 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


  • 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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