52 Recipes for Swapping in Non-Starchy Veggies

Get inspired to eat more vegetables with these tasty ideas.

If you’re looking to replace some ingredients with higher PersonalPoints™ values with ZeroPoint™ non-starchy veggies, look no further. Each of the recipes in this collection makes clever use of non-starchy veggies in ways that you may not have thought of before, seamlessly weaving them into dishes you’re probably already familiar with and love.

Ever considered using shiitake mushroom caps as little slider buns? What about eggplant slices as the base for oh-so-adorable mini pizzas or as a substitute for wheat noodles in a cheesy lasagna?

There are even recipes to start your day. Cauliflower takes the place of potatoes in crunchy, latke-inspired waffles for breakfast or brunch while a boatload of caramelized, roasted veggies goes into an omelet that’s delicious served warm or at room temperature.

And for any veggie haters out there, we’ve got you covered too. There are lots of recipes that’ll show you stealthy ways to slip in non-starchy vegetables so you won’t even notice them. Try adding richness and body to soup and pasta sauces by swapping canned pumpkin purée for cream, or keeping meatballs and meatloaf juicy by adding shredded zucchini or chopped mushrooms to your meat mixture.

Right this way for even more simple swaps so you can get your fill of non-starchy veggies.

Desserts

Add moisture or sweetness —and sometimes both!—while cutting back on sugar, butter, or oil.

Leslie Fink, MS, RD, has worked on the WW editorial team for more than 21 years. She plays a key role in food, recipe, and program content, as well as product partnerships and experiences.

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