Bean, Vegetable, and Feta Bake
WW Mag January 2010
This was delicious, filling and very flavorful.
8 sun-dried tomatoe halves (not in oil)
1 lg onion, chopped
1 large red pepper, chopped
2 garlic cloves, minced
1 large zucchini, diced
1/4 tsp salt and red pepper flakes
1 9oz bag spinach
1 19oz can cannelinni beans, rinsed and drained
1c crumbled low-fat feta cheese
2 slices toasted bread, cubed
Preheat oven to 375, spray shallow 2 quart baking dish.
Put tomatoes and enough hot water to cover in bowl, soften about 10 minutes, drain and chop.
Spray nonstick skillet with spray. Add onion, bell pepper, garlic, zucchini, salt, red pepper flakes and cook. Stirring until vegis are crisp-tender about 8 minutes. In batches add spinach and cook until wilted. Add beans, 1/2c feta and tomatoes.
Spoon into baking dish.
Top with feta and bread cubes.
Bake until hot, abut 25 minutes.
WW 5 pts
291 cal, 4g fat, 2g sat fat, 0g trans fat, 12mg chol, 1,044mg sod, 48g carb, 10g fib, 19g prot, 39mg calc