Zucchini Yogurt Toasts

A lighter, healthier option for your buffet table. Your garden veggies will never look so good.


3 medium zucchini, shredded

1/2 cup low-fat mayonnaise
1/2 cup plain nonfat yogurt
1/4 cup parmesan cheese, grated
1/4 cup green bell pepper, finely chopped
4 green onions, finely sliced
1 teaspoon salt
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
36 slices snack-size rye bread


Preheat oven to 375°.

Toss zucchini and 1 teaspoon of salt. Allow to stand for 1 hour. Rinse and drain thoroughly, squeezing out excess liquid. Set aside.

Combine remaining ingredients with the reserved zucchini until well blended. Spread a teaspoonful on each slice of bread. Place on baking sheet. Bake for 10-12 minutes, or until bubbly. Serve hot.

Yields: 3 dozen

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