1 (10 oz.) pkg. frozen, chopped spinach, thawed
1/2 c. grated Parmesan cheese
1/4 c. chopped walnuts
3 tbsp. olive oil, divided
1/4 c. packed parsley leaves
2 tbsp. dried basil, crushed
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
2 c. sliced zucchini
1 c. diced tomatoes
4 (8-10 oz. each) baked Washington Russet potatoes

Thoroughly drain thawed spinach by pressing out excess moisture; spread on double layer of paper towels about 5 minutes. Puree spinach, cheese, walnuts, 2 tablespoons oil, parsley, and seasonings in food processor or blender about 30 seconds. Saute zucchini in 1 tablespoon olive oil until crisp-tender; add tomatoes and remove from heat. Stir in 1/4 to 1/3 cup spinach pesto mixture; mix well. Salt to taste. Cut or pierce tops of potatoes lengthwise; squeeze ends and push toward center. Spoon about 1/2 cup zucchini on each potato. Makes 4 servings. Storage tips: Leftover spinach pesto sauce may be stored, refrigerated, up to two weeks. For longer storage, freeze in freezer-proof container or plastic bag.