2 cups shredded zucchini
1 teaspoon salt
1/2 cup mayonnaise or salad dressing
1/2 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup finely chopped green pepper
4 green onions, thinly sliced
1 clove garlic, 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° for 10 -12 minutes or until bubbly. Serve hot.
Recipe courtesy of Auntie Tam - she gives credit to "Taste of Home - Jane Bone"