Zucchini Roll-Ups With Chive Cheese, Corn and Pecans

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Zucchini Roll-Ups With Chive Cheese, Corn and Pecans

 

2 medium-size zucchini

salt

1/2 cup canned corn kernels, drained

1/3 cup reduced-fat chive cream cheese

2 tablespoons grated carrot

2 teaspoons fresh lemon juice

2/3 cup toasted pecan halves, finely chopped

 

Heat oven to 350 degrees. Lightly oil a baking sheet with vegetable oil

cooking spray. Trim ends of zucchini and slice lengthwise into very thin

(1/8-inch thick) long strips, discarding the first and last strips, which have

the most outside peel of the zucchini. You will need seven strips from each

zucchini. Arrange the strips in a single layer on baking sheet, season to taste

with salt and bake 5 minutes just to slightly soften zucchini. Set aside to

cool.

In a medium bowl, mix the corn, cream cheese, carrot and lemon juice until well

blended. Fold in pecans. To assemble, spoon some filling down center of each

zucchini strip and roll up lengthwise. Stand rolls up to show spiral filling

and serve.

Makes 14 appetizers.

Calories 56, Fat 4 g, Carbs 3 g, Sodium 34 mg, Fiber 1 g.

 

 

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