As Aired On September 27, 2012
Recipe Courtesy Of Tres Hatch www.miraclepilltruths.com Ingredients:
3 small zucchini, cut on the bias into slices 3-inches long and ¼ -inch thick
1 Tablespoon olive oil
Salt and freshly ground black pepper
1/8 teaspoon lemon pepper
4 Tablespoons whipped cream cheese
1 ounce feta cheese, crumbled
1 Tablespoon fresh parsley, minced
2 cups baby spinach leaves, lightly packed (2 ounces)
1/3 cup fresh basil leaves
1.) Preheat grill. Discard outer rind slices of zucchini and brush the remaining interior slices with olive oil. Season zucchini with salt, pepper, and lemon pepper.
2.) Grill until tender about 4 minutes per side. Slices should have grill marks but still be al dente (firm to the bite). Remove from heat.
3.) In a small bowl, mash together with a fork whipped cream cheese, feta, and parsley. Cover one slice zucchini with cheese mixture. Top with a few spinach leaves and a large basil leaf. Cover with a second zucchini slice. Repeat with remaining slices.
4.) Serve zucchini "sandwiches" at room temperature. Can be made up to 6 hours in advance, kept refrigerated and brought to room temperature again before serving.
*Tip: This recipe calls for grilled zucchini, but it is equally good with pan seared zucchini. Serve these at room temperature for a fantastic appetizer or side dish. Although it contains no onion or garlic, these mini "sandwiches" are full of fresh flavor.
(Copyright 2012 Sinclair Broadcasting Group.)