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Baked Potato, Zucchini and Mozzarella Calories
Source of protein and calcium
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 serving (medium) of Baked Potato, Zucchini and Mozzarella (250 g) has 288 calories. That works out to 115 calories per 100 g. It contains 39 g of carbs, 13.5 g of protein, 9.5 g of fat and 4.5 g of fiber. Its 312.5 mg of Phosphorus covers 45% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Baked Potato, Zucchini and Mozzarella Nutrition Facts
Selected: 1 serving (medium) · 250 g
288
KCAL / 250G
Carbs
39g
· 14% DV
Protein
13.5g
· 27% DV
Fat
9.5g
· 12% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 18% · Fat 29%
Baked Potato, Zucchini and Mozzarella nutrition facts table · 1 serving (medium) (250 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 288 kcal | |
| Total fat | 9.5 g | 12% |
| Saturated fat | 5.63 g | 28% |
| Trans fat | 0.2 g | |
| Sodium | 463 mg | 20% |
| Total carbohydrate | 39 g | 14% |
| Fiber | 4.5 g | 16% |
| Protein | 13.5 g | 27% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Serving of Baked Potato, Zucchini and Mozzarella?
| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 250 g | 288 kcal |
| 100 g | 100 g | 115 kcal |
| 1 piece (small) | 120 g | 138 kcal |
| 1 serving (small) | 150 g | 173 kcal |
| 1 cup (diced) | 180 g | 207 kcal |
| 1 cup (shredded) | 220 g | 253 kcal |
| 1 piece (large) | 250 g | 288 kcal |
| 1 serving (large) | 350 g | 403 kcal |
| 1 pack (whole) | 400 g | 460 kcal |
Calculated from 115 calories per 100 g.
Frequently Asked Questions About Baked Potato, Zucchini and Mozzarella
How do you make Baked Potato, Zucchini and Mozzarella?
To make Baked Potato, Zucchini and Mozzarella, slice the potatoes and zucchini, toss them lightly with oil and seasoning, and bake in a dish until tender. Add the mozzarella near the end so it melts and browns without drying out.
How do you stop Baked Potato, Zucchini and Mozzarella from becoming watery?
Keep Baked Potato, Zucchini and Mozzarella from turning watery by patting the sliced zucchini dry and draining fresh mozzarella before using it. Arrange the vegetables without crowding the dish, so excess moisture can evaporate rather than collect.
Should you parboil the potatoes for Baked Potato, Zucchini and Mozzarella?
No, thinly sliced potatoes usually do not need parboiling for Baked Potato, Zucchini and Mozzarella. If your slices are thick or you want to shorten oven time, briefly parboil the potatoes and drain them well before layering.
When should you add mozzarella to Baked Potato, Zucchini and Mozzarella?
Add mozzarella to Baked Potato, Zucchini and Mozzarella toward the end of baking. This gives the cheese time to melt and turn golden while reducing the chance that it releases too much liquid or becomes tough.
Do you peel the zucchini for Baked Potato, Zucchini and Mozzarella?
No, you do not need to peel zucchini for Baked Potato, Zucchini and Mozzarella. The skin helps the slices hold their shape and adds color; wash the zucchini well and trim off the ends before cutting.
Can you prepare Baked Potato, Zucchini and Mozzarella ahead of time?
Yes, you can assemble Baked Potato, Zucchini and Mozzarella ahead and keep it covered in the refrigerator before baking. For the best texture, add the mozzarella shortly before it goes into the oven, since sliced zucchini can release moisture as it sits.
What can you serve with Baked Potato, Zucchini and Mozzarella?
Serve Baked Potato, Zucchini and Mozzarella with a crisp green salad, grilled chicken, or beans. A fresh salad balances the soft, cheesy bake, while chicken or beans makes it a more substantial meal.
How do you reheat leftover Baked Potato, Zucchini and Mozzarella?
Reheat leftover Baked Potato, Zucchini and Mozzarella in the oven until hot throughout. Oven reheating helps the top regain some texture; store leftovers covered in the refrigerator and avoid leaving them at room temperature for an extended period.
Can you freeze Baked Potato, Zucchini and Mozzarella?
You can freeze Baked Potato, Zucchini and Mozzarella, but the zucchini may turn soft and watery after thawing, and the mozzarella may change texture. For a better result, refrigerate leftovers and eat them soon rather than freezing the finished bake.
Which mozzarella works best in Baked Potato, Zucchini and Mozzarella?
Low-moisture mozzarella works especially well in Baked Potato, Zucchini and Mozzarella because it melts without adding as much liquid. If using fresh mozzarella, drain it thoroughly and pat it dry before adding it to the dish.
Baked Potato, Zucchini and Mozzarella Vitamins & Minerals
Vitamins
B6
0.55mg · 32% DV
B2
0.4mg · 31% DV
Vitamin C
26.25mg · 29% DV
B5
1.05mg · 21% DV
Minerals
Phosphorus
313mg · 45% DV
Calcium
325mg · 33% DV
Copper
0.25mg · 28% DV
Selenium
14µg · 25% DV
Potassium ⭐
838mg · 25% DV
Sodium
463mg · 20% DV
Baked Potato, Zucchini and Mozzarella Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Baked Potato, Zucchini and Mozzarella
To burn the 288 calories in 1 serving (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Baked Potato, Zucchini and Mozzarella?
Baked Potato, Zucchini and Mozzarella is a simple oven-baked dish made with sliced potatoes and zucchini topped with mozzarella. It is a home-style combination rather than a dish tied to one particular culinary tradition, and can work as either a vegetarian main or a side.
The potatoes turn tender, the zucchini softens while keeping some bite, and the cheese melts into a golden, stretchy topping. Serve it warm for lunch or dinner, perhaps with a crisp salad; it also pairs well with grilled vegetables or a light soup. It provides protein and calcium, with 5.4 g of protein per 100 g. For a lighter bake, use a little less cheese and oil, and add extra vegetables or salad alongside.
How Nutritious Is Baked Potato, Zucchini and Mozzarella?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Baked Potato, Zucchini and Mozzarella Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Baked Potato, Zucchini and Mozzarella Contain Allergens?
Contains these allergens:
Which Diets Is Baked Potato, Zucchini and Mozzarella Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Baked Potato, Zucchini and Mozzarella Fat Profile
SATURATED
5.63g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 5:1
Above the ideal 4:1 (5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.