Another classy and quick appetizer for any occasion!
For those on Medifast, this recipe equals about 7 greens and 4 healthy fats. The amount of greens depends on the amount of zucchini that you use. I’m not including olive oil in this calculation, since you can use PAM instead. This recipe doesn’t divide evenly, but you can split it into two servings of about 3 1/2 greens – slightly more than you need for a lean and green meal – and 2 healthy fats. You would need to add a lean to round out this meal.
- 3 small zucchini
- 1 tbsp olive oil or PAM for Medifast
- 2 ounces cream cheese
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 2 ounces baby spinach, stems removed
- 1/3 cup basil leaves
1. If you have a George Foreman, preheat for 5 minutes. If you don’t have a George Foreman, you can use a grill or a grill plate over the stove. Using a mandolin, or a sharp knife, carefully slice the zucchini into 1/4 inch thick slices. You’ll probably want to discard the outermost slices, but leave on the skin. If you don’t have a mandolin, I suggest you invest in one. They’re inexpensive – I bought mine from Aldi for $4 – and versatile. I use mine regularly.
2. Lightly brush both sides of the zucchini with olive oil or lightly spray with PAM. Lightly season with salt. Grill the zucchini until tender, about 3 minutes for the George Foreman or 4 minutes per side on a grill. You don’t want the zucchini to be fall-apart-tender, you still want it to be a little firm. It needs to be tender enough to bend without breaking and firm enough to hold the filling.
3. In a small bowl, combine the cream cheese, parsley, rosemary, thyme, and 1/2 tsp salt.
4. Spoon about 1 tsp of the cheese mixture on one end of each zucchini slice. Gently spread the cheese mixture as best you can. I found that fingers work better than spoons, but it’s also a lot messier. Top the cheese with a few spinach leave and a small basil leaf.
Roll up the zucchini and place seam side down on a platter. I added a toothpick for easy distribution and eating.
Based off of the recipe found on FoodNetwork