Recipe for Tuscan-Topped Potatoes 
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Yield:
4
Ingredients:
Amount Ingredient
4 med Baking Potatoes Abt 1 1/3 Lbs
1/2 oz Spaghetti Sauce Chunky style
15 oz Great Northern Beans, Canned Drain, Rinse
1 lrg Zucchini Quartered Lengthwise Sliced
1/2 tsp Dried Rosemary Crushed
1 tbl Fresh Basil snipped, or 1 T Dried Crushed
1/4 cup Mozzarella Cheese, Part Skim Milk Shredded
Instructions:
Instructions: *NOTE: I left out both cheeses.

Scrub potatoes; pat dry. Slice each potato lengthwise into six wedges.

Place wedges on a baking sheet. Bake in a 425 deg F oven for about 30 min or till tender.

Meanwhile, combine undrained tomatoes, beans, zucchini, rosemary and dried basil, if using, in med saucepan. Heat to boiling. Reduce heat, cover and simmer over med-low heat about 10 min or till zucchini is cresp-tender.

Stir in fresh basil, if using; heat through.

Arrange potatoes on serving plates. Top with tomato mixture. Ssprinkle with
mozzarella and Parmesan cheeses.

Makes 4 servings.

This is REALLY GOOD!!

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