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Toasted Zucchini Snacks Recipe

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I added green pepper to this recipe I got years ago from a friend. I prepared this rich snack for company when zucchini is plentiful. Everyone seems to enjoy it—even those who say they don't care for zucchini. —Jane Bone, Cape Coral, Florida

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Toasted Zucchini Snacks Recipe

Prep: 20 min. + standing Bake: 10 min.

Yield: 12 Servings

20 10 30

Ingredients

2 cups shredded zucchini
1 teaspoon salt
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green pepper
4 green onions, thinly sliced
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
36 slices snack rye bread

Directions

In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and drain, 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° for 10-12 minutes or until bubbly. Serve immediately. Yield: 3 dozen.

Originally published as Toasted Zucchini Snacks in Taste of Home August/September 1997, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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