Zucchini Topped Potatoes

Our usual baked potato bar got a little creative with an Italian twist.

Changing from a large baking potato to small red or golden or purple potatoes added depth to the potatoes.

I use canned diced tomatoes since they can sit on my shelf until needed, but whole tomatoes should work well, perhaps better.

As described, this can be on the table in under 30 minutes and makes two meals with diverse proteins.

Ingredients

• 12 oz small red/golden potatoes
• 1 Tbsp olive oil
• 10 oz zucchini cut into half moon pieces
• 15 oz can bean (black, navy, …)
• 15 oz can diced tomatoes
• 1 tsp Italian herbs
• ½ tsp dried onion powder
• 3 oz baby spinach
• 2 Tbsp balsamic vinegar
• Parmesan cheese as desired

Procedure

1. Wash the potatoes and place in a microwave save container with a lid. If using large potatoes (~8 oz each) wrap in wax paper. Microwave for 6 minutes (12 minutes for 2 large potatoes) rearranging at half of the time.
2. Meanwhile saute the zucchini in olive oil until they brown slightly.
3. Stir in beans, tomatoes, herbs, and onion powder.
4. When the mixture begins to boil, stir in spinach and balsamic vinegar.
5. Divide the potatoes between two plates, and break them open with a fork.
6. Divide the zucchini mixture on top of the potatoes.
7. Sprinkle Parmesan cheese over the result.