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Toasted Zucchini Snacks
Ingredients:
2 c. shredded zucchini
1 tsp. salt
1/2 c. mayonnaise
1/2 c. plain yogurt
1/4 c. grated Parmesan cheese
1/4 c. finely chopped green pepper
4 green onions, thinly sliced
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
36 slices snack rye bread
2 c. shredded zucchini
1 tsp. salt
1/2 c. mayonnaise
1/2 c. plain yogurt
1/4 c. grated Parmesan cheese
1/4 c. finely chopped green pepper
4 green onions, thinly sliced
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/4 tsp. 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 8 ingredients; stir until combined. Spread a rounded teaspoonful on each slice of bread; place on a baking sheet. Bake at 375 for 10 to 12 minutes or until bubbly. Serve hot. Makes 3 dozen.
In a bowl, toss the zucchini and salt; let stand for 1 hour. Rinse and drain, pressing out excess liquid. Add the next 8 ingredients; stir until combined. Spread a rounded teaspoonful on each slice of bread; place on a baking sheet. Bake at 375 for 10 to 12 minutes or until bubbly. Serve hot. Makes 3 dozen.
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