Beware: This Saturday night, August 8, is “Sneak Some Zucchini on Your Neighbor’s Porch Night.” As a Midwest gardener, I’m guilty of using all forms of sneaky tactics to deplete my zucchini abundance on our farm this time of year. But most of all, I’m on the lookout for new ways to use zucchini and other forms of summer squash in creative, tasty recipes.
These Zucchini Snacks do exactly that: use zucchini in unexpected ways. When I serve this to guests at our Wisconsin B&B, Inn Serendipity, everyone seems to “taste” something different – from noodles to soy sauce – none of which are actually in the recipe. With a dash of culinary creativity, zucchini can “take on” various flavor entities. Call her the secret agent of the summer garden; summer squash can take bring an interesting dash of mystery to your table.
These Zucchini Snacks can be served either as a warm dip or on toasted bread pieces. The recipe works equally well with frozen zucchini (and can be a nice toasty warm-up comfort food during the winter months); just defrost and drain the zucchini. No need to add the extra salt to extract the water.
2 c. shredded zucchini (any summer squash will work)
1 t. salt
½ c. mayonnaise
½ c. plain yogurt
¼ c. grated Parmesan cheese
¼ c. finely chopped green pepper
4 green onions, thinly sliced
1 garlic clove, minced
1 t. Worcestershire sauce
Approximately 36 slices snack rye bread or crackers
* In a bowl, toss the zucchini and salt. Let stand for 1 hour.
* Rinse and drain. Press out excess liquid.
* Add the remaining seven ingredients. Stir until combined.
Two ways to serve:
1) Spread a rounded teaspoonful on each slice of snack rye bread; place on a baking sheet. Bake at 375 degrees for 10 to 12 minutes or until bubbly. Serve hot.
2) Pour zucchini mixtures in a lightly greased, 8-in. square baking pan and bake at 375 degrees for 15-20 minutes or until bubbly. Serve hot with crackers.
Serves: 8 as an appetizer.
Photo credit: Lisa Kivirist