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Toasted Zucchini Snacks

 Toasted Zucchini Snacks
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
12 ServingsPrep: 20 min. + standing Bake: 10 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.