DirectionsStep1Preheat oven to 375 ̊F.Step2Grease a 9-inch baking dish with a little butter. Set aside.Step3Prepare the cream cheese mixture by combining cream cheese, milk, basil, and ground nutmeg in a bowl. Set aside.Step4Layer half of the zucchini slices on the bottom of the baking dish.Step5Sprinkle with a bit of salt and pepper.Step6Add a layer of sliced tomatoes over the zucchini slices.Step7Sprinkle with half of the garlic and half of the fresh basil.Step8Add a layer of HALF of the cream cheese blend over the tomatoes; sprinkle with half of the shredded Italian cheese.Step9Repeat one more layer of zucchini slices; add a bit of salt and pepper.Step10Repeat one more layer of tomato slices; add the rest of the garlic and fresh basil.Step11Spread a layer of the remaining cream cheese mixture and sprinkle the rest of the shredded Italian cheese.Step12Dot with slices of butter.Step13Bake for 22 to 25 minutes, or until mixture is bubbly, browned, and veggies are tender.Step14Remove from oven and let stand 10 minutes.Step15Garnish with fresh basil; cut and serveIngredientsIngredients8 ouncesWhipped Cream Cheese2 tablespoonsMilk1 teaspoonDried Basil0.12 teaspoonGround Nutmeg2 Average-Size Zucchinis (sliced, you 'll need about 6 to 7 cups of sliced zucchini)add Salt And Fresh Ground Pepper2 Large Heirloom Tomatoes (sliced)4 clovesGarlic (divided, about 1 tablespoon)1 tablespoonFresh Basil (chopped, divided)1 cupItalian Blend (Shredded Cheese)2 tablespoonsButter (cut up into 1/4-inch slices)add Fresh Basil (chopped, for garnish)See moreNutritionalNutritional180 Calories16 gTotal Fat48 mgCholesterol5 gCarbohydrate232 mgSodium6 gProteinFrom diethood.comRecipeDirectionsIngredientsNutritional
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