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A dish of stuffed zucchini on a white table
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Stuffed Zucchini | Weight Watchers

This Stuffed Zucchini is just 3 Smart Points per portion on Weight Watchers Freestyle, Blue & Purple plans. It is 4 SmartPoints on the myWW Green plan. Low in Points on the WW Personal Points plan. Stuffed full of bacon, cheese, mushroom and tomato these zucchini are then topped with a little more mature cheese for extra cheesy goodness!
Course Lunch
Cuisine American
Keyword stuffed zucchini, weight watchers lunch, weight watchers stuffed zucchini
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 2
Calories 195kcal
Author Marianne

Ingredients

  • 1 large zucchini / courgette
  • ¼ cup fresh breadcrumbs (30g)
  • ¼ cup low fat cheese - shredded (30g) I use lower fat mature cheddar
  • 1 large tomato skinned and chopped
  • 4 - 5 mushrooms chopped
  • 1 small egg whisked
  • 1 pinch Salt & pepper
  • 2 rashers bacon fat trimmed, cooked and chopped
  • Calorie controlled spray oil

Instructions

  • Preheat the oven to 180°C / 160°C fan /350°F
  • Trim the fat from the bacon rashers, discard the fat and chop the bacon into small pieces.
  • Spray the bottom on a non stick skillet with a little calorie controlled spray oil and fry the bacon until crispy. Set aside.
  • Halve the zucchini lengthwise and scoop out the seeds and flesh into a bowl and chop up.
  • Grind a little salt on the zucchini skins and place in a casserole dish and cover with boiling water. Leave for 2 - 3 minutes until the skins have softened slightly and then pour off the water. This step is not strictly neccessary, but I'd suggest you do this if the zucchini / courgettes that you are using are particularly tough.
  • To peel the tomato, use a sharp knife to cut a X at the bottom of the tomato. Place it into a jug and top with boiling water. After 5 minutes, pour off the hot water and refil the jug with cold water. Remove the tomato and it should peel easily.
  • Chop up the skinned tomato and the mushrooms and place in a bowl.
  • Add half the cheese, the chopped bacon, the breadcrumbs, a little salt and pepper and the whisked egg and mix to combine.
  • Stir in the chopped zucchini flesh.
  • Fill the zucchini skins with the mixture and divide the remaining cheese over the top.
  • Cover the dish with kitchen foil and cook in the preheated oven for 35 minutes until the zucchini are tender.
  • Remove the kitchen foil and place back in the oven for a further 8 - 10 minutes.
  • Serve hot.

Nutrition

Serving: 1 | Calories: 195kcal | Carbohydrates: 20g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 824mg | Potassium: 859mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1215IU | Vitamin C: 42mg | Calcium: 134mg | Iron: 2mg