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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 iteven those who say they don't care for zucchini. Jane Bone, Cape Coral, Florida 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:
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.
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