Toasted Zucchini Snacks Recipe

4.5 2
Toasted Zucchini Snacks Recipe
Toasted Zucchini Snacks Recipe photo by Taste of Home
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Toasted Zucchini Snacks Recipe

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4.5 2
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 10 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 10 min.

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

  • 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
  1. In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and drain, pressing out excess liquid.
  2. Add the next eight ingredients; stir until combined. Spread a rounded teaspoonful on each slice of bread; place on a baking sheet.
  3. 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

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