White Bean Parmesan Zucchini Boats - Slender Kitchen
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White Bean Parmesan Zucchini Boats

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277
Calories 
40g
Carbs 
7g
Fat 
17g
Protein 
6
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

White beans, tomatoes, and basil is one of my favorite combinations so when I got the idea of stuffing that into zucchini and topping everything with melted cheese, I couldn't wait to get in the kitchen. It's kind of like a white bean Parmesan but conveniently stuffed into a delicious roasted zucchini. The fiber packed white beans make it nice and filling and I prefer the diced tomatoes to a traditional marinara sauce. If you like things spicy, add some red pepper flakes to the mixture before stuffing the zucchini.

Prep Time

White Bean Parmesan Zucchini Boats

8
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 5 U zucchini
  • 2 tsp olive oil
  • 20 oz. canned white beans
  • 1/2 cup onion, diced
  • 2 U garlic clove, minced
  • 14 oz canned diced Italian tomatoes, drained
  • 1/4 cup basil, chopped
  • 1/2 tsp oregano
  • 1 cup part skim shredded mozzarella cheese

Nutritional Facts

Serving Size: 
2 zucchini halves
Amount Per Serving
Calories 277
Calories from Fat 60
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
13%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 11mg
4%
Sodium 265mg
12%
Total Carbohydrate 40g
14%
Dietary Fiber 9g
39%
Sugars 11g
Protein 17g

Directions

  1. Preheat the oven to 400.
  2. Slice the zucchini and scoop out the centers with a spoon to create a boat. Finely chop the zucchini you scooped out.
  3. Heat the olive oil over medium heat. Add the white beans and onion. Cook for 4-6 minutes until onions are tender.
  4. Add the garlic, chopped zucchini, diced tomatoes, basil, and oregano. Cook for 2-3 minutes until fragrant.
  5. Place the zucchini in a baking dish. Fill with bean mixture. Top with shredded cheese.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake for 10 more minutes.
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