Zucchini Parmesan Orzo

Serves: 4Zucchini Parmesan Orzo
WW Points: 4

1 cup orzo
1 whole zucchini -- diced
2 whole shallots -- chopped roughly
1/3 cup parmesan cheese -- grated
1 tablespoon I Can't Believe It's Not Butter
2 tablespoons white wine
1 1/2 cans fat-free chicken broth

Preheat oven to 350F. Melt 1 tablespoon butter in a skillet. Add zucchini and shallots and cook until tender. Add orzo (I use Spinach & Sun-Dried Tomato flavor). Cook and stir for 2-3 minutes.

Add broth and wine and bring to a boil. Let cook until 75% of the liquid has reduced.

Remove from heat, add half the cheese, and stir in.

Pour mixture into a baking dish. Top with remaining cheese. Bake for 15 minutes or until cheese is browned.

Nutritional Analysis:
Per Serving: 221 Calories; 4g Fat (17.0% calories from fat); 13g Protein; 35g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 317mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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