Soften cream cheese to room temperature and mix with a spoon to soften.
Wash and dry your zucchini. Using a vegetable peeler, slice into really thin strips.
Cut bell pepper into matchstick pieces. I used a quarter each of red pepper and yellow, but you could just use one or the other if it’s easier.
Spread a thin layer of cream cheese down each zucchini slice. On one end, place a handful of carrots and bell pepper, along with fresh herbs if desired (optional).
