Zucchini Crostini

Looking for something to titillate the taste buds of the vegetarians in your circle?  Try this on toasted garlic french bread in the best Tuscan manner or rely on thin party rye.  This is a rich dish that could be adapted to eggplant or other veggies with a few adjustments to the ingredients.

  • 1 cup of shredded zucchini
  • 1/4 cup of mayonnaise
  • 1/4 cup of sour cream
  • 3 tablespoons of parmesan cheese, freshly grated
  • 1 teaspoon of minced garlic
  • 2 green onions, thinly sliced
  • 1/4 cup of bell pepper, chopped
  • 1 teaspoon of dried red pepper flakes
  • 1 teaspoon of Italian seasoning
  • 1 tablespoon of red wine vinegar
  • 1 tablespoon of olive oil
  • Approximately 18 small toasts

Put shredded zucchini in a mixing bowl and toss with salt.  Let stand to absorb excess liquid, then rinse and dry on a clean towel.  Add other ingredients and mix well.  Mound a rounded teaspoon on each toast and bake at 375 degrees for about 12 minutes.

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