Zucchini-pesto donuts (WW Official)

These savory donuts are like little omelets, but far heavier on vegetables than eggs. We use only two eggs with almost three cups of zucchini, just enough to bind the mixture and hold it together. The donuts deliver far more robust flavor than you might expect, so accompaniments can be simple; try a green salad with light balsamic vinaigrette. The donut pan will be very full at first, but the mixture cooks down. Enjoy one donut as a side dish, or try two as a main. 1 WW Point on Blue

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Lightly coat a 6-slot silicone donut pan (¼-cup capacity each) with nonstick spray.

Step 2

In a medium bowl, whisk eggs until lightly beaten. Whisk in Parmesan, pesto, salt, and pepper. Add zucchini and toss well to combine. Using tongs, arrange zucchini mixture in prepared pan; drizzle any remaining egg mixture over top. Bake at 400°F until set, about 12 minutes.

Step 3

Serving size: 1 donut

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