1/4 cup chopped walnuts
1 (8 ounce) package low-fat cream cheese, softened
2 tablespoons snipped fresh basil
2 cloves garlic, minced
1/2 teaspoon grated lemon peel
2 medium zucchini, thinly sliced (2 cups)

Heat oven to 350 degrees. Place walnuts in a small baking dish and toast for 5-7 minutes or until nuts begin to brown. Combine cream cheese, basil and lemon peel in a small bowl and mix well. Stir in walnuts, cover and refrigerate for 2-4 hours. Serve with raw vegetables or lowfat crackers.

Makes 8 Servings
Serving Size: 3 ounces