Look no further for a speedy appetizer that everyone will want to gobble up. These two-bite open-facers are pleasingly retro. Although you can use thin toast like pumpernickel, rye, or whole wheat, we actually prefer good old sliced white bread. The toasts are spread with a mixture that tastes a little like creamy spinach dip (minus the spinach). Magic happens in the oven: the thinly sliced zucchini softens while the cheese bubbles and the bread crisps. The results get topped with a bit of sliced scallion right before serving for an extra touch of freshness.
2 medium zucchini, very thinly sliced (about 3 cups)
1 teaspoon kosher salt
¾ cup mayonnaise
¾ cup grated Pecorino Romano
1 clove garlic, finely chopped or grated
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce
6 scallions, thinly sliced, divided
12 slices thin pumpernickel, rye, white, or whole wheat bread
Freshly ground black pepper
Sat fat 6.32g
How to Make It
Preheat oven to 375°F. Combine zucchini and salt in a large bowl and toss to coat; set aside until salt draws out a decent amount of liquid from zucchini, about 15 minutes. Pour off liquid and transfer zucchini to a few layers of paper towel or a clean dish towel. Roll up zucchini and gently press to absorb as much liquid as possible
Combine mayonnaise, cheese, garlic, Worcestershire, hot sauce, and 4 of the scallions and stir to combine. Fold in zucchini. Arrange bread in a single layer on a rimmed baking sheet. Spread zucchini mixture thickly and evenly over bread.
Bake until golden and bubbly, 30 to 35 minutes. Top with remaining scallions and a few grinds of pepper before cutting into wedges.
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