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Cheesy Zucchini Bake on Rye Toasts

August 4, 2014

Besides the zucchini we receive in our CSA box each week, we also got a 3.5 lb + zucchini the other day from a friend. I haven’t run out of zucchini ideas yet, but I may be getting a little closer. This one is a nice change from zucchini bread and sauteed or grilled zucchini. I had a loaf of this bread in the freezer that I needed to use up and it was very good with the warm zucchini mixture spooned on top.  It was also good on the plain pizza crust I baked when I ran out of sauce and cheese, and would be good on crackers or other kinds of bread.

zucchini bake and rye bread

2 cups coarsely shredded zucchini

1 tsp salt

1/2 cup mayonnaise

1/2 cup plain yogurt

1/4 cup grated Parmesan

1/4 cup finely chopped green pepper

4 green onions, thinly sliced

1 garlic clove, minced

1 tsp Worcestershire sauce

bread or crackers for serving

Toss zucchini and salt in a bowl; let stand 1 hour. Rinse, drain, and press out excess liquid. Add the rest of the ingredients to an 8×8-inch baking dish. Stir in the zucchini and mix well. Bake at 375 degrees F until bubbly, 15-20 min. Serve warm with bread or crackers.

(Recipe adapted from From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. 3rd Ed.)

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