Zucchini and eggplant as boats are a wonderful concept and engaging vessels for this bruschetta dish. The three forms of cherry tomatoes brighten up this distinctive appetizer recipe that makes use of greens as a substitute of bread as the bottom for the bruschetta. And as a bonus, the shredded cheese is an effective supply of calcium.
Weight Watchers Eggplant & Zucchini Bruschetta Boats Recipe
Creator: WW-Recipes.internet
Recipe kind: Appetizer
- Warmth a greased grill to medium warmth.
- Toss the tomatoes with 2 tablespoons Italian dressing.
- Reduce the eggplants and zucchini lengthwise in half; brush evenly with 2 tablespoons of the remaining dressing. Grill, minimize sides up, for about 12 minutes, or till tender, turning and brushing with the remaining dressing after half the time (6 minutes). Flip cut-sides up. High with the shredded cheese; grill for 1 extra minute, or till melted. Switch to a platter.
- Add the tomato and basil combination; combine frivolously. Spoon over the grilled greens; minimize in half.
Energy: 150 Fats: 11 g Saturated fats: 3.5 g Carbohydrates: 6 g Sugar: 3 g Sodium: 310 mg Fiber: 2 g Protein: 6 g Ldl cholesterol: 15 mg
3.5.3226
What number of Weight Watchers factors in eggplant & zucchini bruschetta boats recipe?
WW Sensible Factors: 5
WW Factors Plus: 4
WW Previous Factors: 4
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Initially posted 2017-05-27 07:08:58.