Pate de Courgette

You can call it Zesty Zucchini Dip if you'd like, but Pate de Courgette sounds ever so refined, doesn't it? (They call zucchinis "courgettes" in England and France.) Since it's served on cocktail rye squares, it's sort of 1950s cocktail party fare, but I suspect it would taste great on club crackers or pita bread, too.

Pate de Courgettes

2 cups shredded zucchini
1 tsp salt
1/2 cup mayonaisse or Miracle Whip
1/2 cup plain yogurt
1/4 cup or more grated Parmesan
1/4 cup chopped green pepper
4 green onions, thinly sliced
1 clove garlic, minced
1 tsp Worchestershire sauce
Cocktail rye bread or crackers for serving

Toss the zucchini and salt in a bowl and let stand at least one hour. Rinse, drain, and press out as much liquid as possible. Add the mayonnaise, yogurt, green pepper, onions, garlic, Worchestershire sauce, and about half the Parmesan cheese. You can just stir it or food process it if you want it more homogenized. Put it in an ovenproof dish or small pie plate and sprinkle the rest of the Parmesan over the top. Bake at 375 degrees until bubbly and brown on top, about 20-25 minutes. Serve hot with crackers or the rye bread.