Makes 12 Servings
Olive oil spray
3 ounces dry sun-dried tomatoes
Sea salt and freshly ground black pepper
2 cloves garlic, minced
12 ounces reduced-fat cream cheese, softened
1 tablespoon fresh basil, or 1 teaspoon dried
1 tablespoon capers, drained
1/4 cup parsley leaves
Pinch cayenne pepper
4-5 small crisp zucchini, washed and chilled
Place the tomatoes in a vegetable steamer with a couple of inches of boiling water in the pan. Steam for 8 to 10 minutes or until tomatoes are soft and reconstituted. Cool. Cut into strips with kitchen shears. Put into a bowl. Spray with enough olive oil spray to lightly coat. Season with salt and freshly ground pepper.
In food processor with steel blade, blend together the garlic, cheese, basil, capers, parsley and cayenne pepper until smooth. Add the tomatoes and pulse on and off until they are mixed in but still in small pieces.
Trim the ends from the zucchini.
Cut at a diagonal to form oval slices.
Spread the cheese spread on the zucchini slices no sooner than an hour before serving.
Cover and chill until ready to serve.
Garnish with fresh basil or parsley leaves.
Total Fat: 3g