Tuesday, May 3, 2016
Zucchini Tea Sandwiches
Afternoon teas usually consist of tea sandwiches and the most popular, traditional is the cucumber sandwich. I'm all for tradition but I don't like cucumbers. So I modified mine to still have that same cucumber crunch without the taste and belchy side effects of actual cucumber. I hope you'll love them as much as we do!
Zucchini Tea Sandwiches (Five servings of 2 triangles)
Here's what you'll need:
1 large zucchini, washed and sliced
1 box 33% less fat cream cheese
1 tbsp fresh rosemary, minced (or 1/2 tsp dried)
1 tbsp fresh thyme leaves (or 1/2 tsp dried)
1/4 cup chopped scallions (green onions)
1 tsp garlic powder (or 2-3 cloves minced garlic)
10 slices Nickels 35 calorie wheat bread
I like to use fresh herbs in the summer and fall when my herb garden is in full bloom.
(Dried is fine if it's what you have on hand.)
Soften the cream cheese in the microwave. I will use the defrost setting on 3 until it's able to easily be stirred.
Add the herbs and garlic powder and combine well.
Wash the zucchini and cut off the ends.
Some places will peel a strip or two or three down the sides to give it a fancy appearance.
Slice the zucchini in 1/4 to 1/2" slices depending on the amount of crunch you want.
Time to grab the bread.
Place one slice on top of the other and cut the crusts off so the bread left is the same size.
Time to put on the cream cheese! Spread about 1 tbsp on each side of the bread.
Add the zucchini slices and if any hang over the sides, cut them so it's nice and neat.
Then cut it in half for dainty little tea sammies that'll make you want to extend your pinky!
Nutritional info for 2 sandwich triangles
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