Cream Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini

Recipe by From a Chef's Kitchen

Cream Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini is a light, easy and elegant appetizer perfect for any summer occasion.

Ingredients

• 2 (8-ounce) containers Weight Watchers Whipped Cream Cheese Spread (softened)
• 2 cans (14-ounce) artichoke hearts, drained, patted dry and chopped
• ½ cup light mayonnaise
• 4 cloves garlic (minced)
• ½ cup  finely chopped fresh basil
• ¼ cup chopped fresh chives
• ¼ cup fresh parsley
• salt and freshly ground black pepper (to taste)
• 2 (1.25l) fish stock (16-ounce) containers Campari tomatoes (approximately 20 tomatoes)
• 6 medium zucchini (approximately 4 pounds)
• cooking spray
• fresh basil, chives and parsley for garnish, whole or chopped as desired

Method

1. Combine Weight Watchers Whipped Cream Cheese Spread, artichoke hearts, mayonnaise, garlic and herbs in a bowl. Season to taste with salt and black pepper. Refrigerate until ready to use.
2. Cut a thin slice off the top of each tomato along with a little from the bottom so they stand straight and don't roll around. Scoop out and discard the pulp. Invert onto paper towels to drain while prepping and grilling the zucchini.
3. Remove the stem and flower ends of the zucchini and the outermost sides of the zucchini. Thinly slice the zucchini lengthwise into 1/4-inch thick strips.
4. Spray a nonstick grill pan with cooking spray. Heat the pan over medium-high heat. Working in batches, season the zucchini with salt and black pepper. Grill 2-3 minutes per side or until nicely marked and pliable. Let cool.
5. Fill each tomato with equal amounts of the filling.
6. When the zucchini is cool, place approximately 1 tablespoon of the filling on the widest end of each zucchini strip and roll up.
7. Serve the tomatoes and zucchini on platters, separately or combined. Garnish with fresh herbs.

View the recipe instructions at From a Chef's Kitchen