Toasted Zucchini Snacks

2 c. shredded zucchini

1 tsp. salt

½ c. mayonnaise

½ c. plain yogurt

¼ c. grated Parmesan cheese

¼ c. finely chopped green pepper

4 green onions, thinly sliced

1 garlic clove, minced

1 tsp. Worcestershire sauce

¼ tsp. hot pepper sauce

36 slices snack rye bread

Place zucchini in a colander over a plate; sprinkle with salt and toss.  Let stand for 1 hr.  Rinse and drain well, pressing out excess liquid.  Add the next eight ingredients; stir until combined.  Spread a rounded teaspoonful on each slice of bread; place on a baking sheet.  Bake at 375 degrees for 10-12 min. or until bubbly.  Serve hot.  Yield: 3 dozen.

Taken from Taste of Home: The Market Fresh Cookbook.


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