Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Shredded zucchini |
| 1 teaspoon | Salt |
| ½ cup | Mayo |
| ½ cup | Plain yogurt |
| ¼ cup | Parmesan Cheese |
| ¼ cup | Finely chopped green pepper |
| 4 | Green onions;thinly sliced |
| 1 | Garlic clove;minced |
| 1 teaspoon | Worcestershire sauce |
| ¼ teaspoon | Hot pepper sauce |
| 36 slices | Snack rye bread |
In a bowl,toss the zucchini and salt;let stand for 1 hr.Rinse and drain;pressing out excess liquid.Add the next 8 ingrediants;stir until combined.Spread a rounded tsp on each slice of bread;place on a baking sheet⅜ for 10-12 minutes or until bubbly.
Posted to recipelu-digest Volume 01 Number 415 by "rudolph" <rudolph@...> on Dec 29, 1997