“This is a great little appetizer recipe that my friend, Chris, gave me. She made them for a church function and many people left with the recipe. A serving platter of these and bruschetta would look very pretty together. The original recipe called for 36 slices of snack rye bread instead of the baguette bread. The prep. time does not include time to allow the zucchini to soak.”
READY IN:
22mins
SERVES:
7-8
YIELD:
36 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, toss the zucchini and salt. Let stand one hour. Rinse and drain, pressing out excess liquid.
  2. Add the next 8 ingredients to the zucchini and stir until combined.
  3. Spread a rounded teaspoonful of mixture on each slice of bread and place on a baking sheet.
  4. Bake at 375 degrees for 10-12 minutes, or until bubbly.
  5. Serve hot.

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