Toasted Zucchini Snacks

Here's another zucchini recipe that I found on the Taste of Home website. (contributed by Jane Bone of Cape Coral, FL) I thought this one was pretty good, but I would have liked it better on something other than rye.

Toasted Zucchini Snacks

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 degrees for 10-12 minutes or until bubbly. Serve immediately. Yield: 3 dozen.
  
  

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After supper tonight we decided to do a little fishing. I caught two of the three bass pictured on this stringer. My husband caught the other one along with two smaller fish he threw back. The keepers were about three pounds each.