Servings: 4 | WW Points: ~3 pts per serving
🧂 Ingredients
- 1 ½ cups cherry tomatoes, halved – 0 pts
- 1 small zucchini, sliced – 0 pts
- 1 cup fresh spinach or kale – 0 pts
- ½ cup part-skim shredded mozzarella – 4 pts
- 2 tbsp light cream cheese – 1 pt
- ¼ cup unsweetened almond milk – 0 pts
- 1 tsp olive oil – 1 pt
- 1 tsp garlic powder – 0 pts
- ½ tsp dried basil or Italian seasoning – 0 pts
- Salt & black pepper to taste – 0 pts
Optional: sprinkle of Parmesan cheese (1 tbsp = 1 pt)
👩🍳 Instructions
1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Prep the veggies: Toss zucchini and cherry tomatoes with olive oil, salt, pepper, and garlic powder.
3️⃣ Mix creamy base: In a small bowl, blend light cream cheese with almond milk and half of the mozzarella.
4️⃣ Assemble: Layer veggies in a baking dish. Pour the creamy mixture over them and sprinkle the remaining cheese (and optional Parmesan) on top.
5️⃣ Bake: 20–25 minutes until bubbly and lightly golden. Cool slightly before serving; sauce thickens as it sits.
💡 Tip: Use colorful veggies like red cherry tomatoes, green zucchini, and dark spinach for maximum visual appeal.
🍽 Pair with:
- Lean protein: grilled chicken, shrimp, or salmon
- Side salad: light Caesar or mixed greens
- Drinks: sparkling water with lemon or unsweetened iced tea
