4 med. baking potatoes
1 med. zucchini
1/4 c. onion, chopped
1 clove garlic, minced
2 tbsp. water
1 1/2 to 2 c. chicken, cooked & chopped
1 (8 oz.) can stewed tomatoes, cut up
1 (8 oz.) can tomato sauce
3/4 tsp. dried Italian seasoning, crushed
Salt (to taste)
Pepper (to taste)
1/2 c. Mozzarella cheese, shredded (2 oz.)

Scrub potatoes; prick several times with a fork. Arrange potatoes on a microwave-safe plate. Cook, uncovered, on high (100%) power 13 to 16 minutes, or until tender, rearranging once. Let stand while preparing sauce.

Cut zucchini lengthwise into quarters, then into 1/4-inch thick slices (about 2 cups). In 1 1/2-quart microwave-safe casserole, combine zucchini, onion, garlic and water. Cook, covered, on high power 3 to 5 minutes, or until vegetables are tender, stirring once. Drain.

Stir in chicken, stewed tomatoes, tomato sauce and Italian seasoning. Cook, covered, on high power 5 to 7 minutes, or until heated through. Split potatoes open; mash centers slightly with a fork. Season to taste. Spoon sauce over potatoes. Top with cheese. Makes 4 servings.