“Zero” usually means “nothing.” But at WeightWatchers®, ZeroPoint® foods are everything! We rely on non-starchy veggies to bulk out many recipes and meals, and use them as part of super simple snacks.
What counts as a “non-starchy vegetable”?
- Arugula
- Asparagus
- Baby corn
- Bamboo shoots
- Basil
- Bean sprouts
- Beet greens
- Beets
- Bell peppers
- Bok choy
- Broccoli
- Broccoli rabe
- Broccoli slaw
- Brussels sprouts
- Butter lettuce (Bibb or Boston)
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cauliflower rice
- Celery
- Celeriac
- Chiles
- Chives
- Cilantro
- Coleslaw mix
- Collard greens
- Cucumbers
- Delicata squash
- Eggplants
- Endive
- Escarole
- Fennel
- Frozen stir-fry vegetables,
without sauce - Frozen vegetable mixes
- Garlic
- Ginger
- Green beans
- Green leaf lettuce
- Hearts of palm
- Iceberg lettuce
- Jalapeño peppers
- Jicama
- Kabocha Squash
- Kale
- Kohlrabi
- Leeks
- Mint
- Mixed greens
- Mushrooms
- Mustard greens
- Napa cabbage
- Nori (dried seaweed)
- Oak leaf lettuce
- Okra
- Onions
- Oregano
- Parsley
- Pea shoots
- Pickles, unsweetened
- Pico de gallo
- Pimientos, canned
- Pumpkin
- Pumpkin purée
- Radishes
- Red leaf lettuce
- Romaine lettuce
- Rosemary
- Rutabaga
- Salsa,
fat-free - Sauerkraut
- Scallions
- Shallots
- Snow peas
- Spaghetti squash
- Spinach
- Sugar snap peas
- Summer squash
- Swiss chard
- Tarragon
- Thyme
- Tomatillos
- Tomato purée, canned
- Tomatoes
- Turnips
- Water chestnuts
- Wax beans
- Zucchini
Do the veggies have to be fresh and/or raw?
Nope. They can be cooked or raw, fresh or frozen, or even canned (as long as there’s no added oil or sugar).
Why should I eat non-starchy vegetables?
Beyond the fact that they’re delicious and nutritious, and there’s a huge variety of them, here’s a major one: They help add volume to your meals without adding any Points.
Some of Our Fave Non-Starchy Veggie-Heavy Recipes
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Sherry Rujikarn is the food director at WeightWatchers®, where she oversees cookbooks and recipe content. She has spent her career developing and testing recipes, identifying and exploring food trends, and teaching home cooks about all things food-related.