Name: Roasted zucchini and white beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 1/2 medium zucchinis, sliced into 1/2-inch half-moons; 1 (15-oz) can cannellini beans, drained and rinsed; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp grated Parmesan cheese; 1 tbsp lemon juice; 1/4 tsp lemon zest; 1 tbsp fresh parsley, chopped; 2 tbsp unflavored whey protein powder; 3 tbsp cold water

Nutrition

Per serving

536 calories

Protein: 39g; 29% of calories
Carbs: 70g; 52% of calories
Fat: 11g; 19% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, toss the zucchini and cannellini beans with the olive oil, dried oregano, salt, and black pepper.
Spread the zucchini and beans in a single layer with space between them. Roast for 10 minutes.
Remove the pan and stir in the minced garlic. Return the pan to the oven and roast for 10 minutes more until the zucchini is tender and the edges are golden.
While the vegetables roast, whisk the whey protein powder and cold water in a small bowl until completely smooth. Stir in the lemon juice and lemon zest.
Remove the pan from the oven and let it cool for 2 minutes. Pour the protein dressing over the roasted vegetables and toss gently to coat. Top with the Parmesan cheese and fresh parsley before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes