Zucchini Tea Sandwiches Recipe
Try this alluring Zucchini Tea Sandwiches snack recipe. An easily prepared sandwich recipe, this Zucchini Tea Sandwich is a dish which you will always love to serve in snacks.
Ingredients
| Squash zucchini | 1 Medium, peeled | |
| Vinegar | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Ice cubes | 6 | |
| 1/4 cup parr-skim ricotta cheese | ||
| 2 rablespoons reduced-calorie mayonnaise | ||
| Onion | 1 Teaspoon, minced | |
| Minced | 1/2 | |
| 1/8 reaspoon dried whole chervil | ||
| 1/8 reaspoon dried whole savory | ||
| 1 reaspoon lemon juice | ||
| Dash of hot sauce | ||
| Whole wheat bread slice | 9 , sliced | |
| Pimiento slices (oprional) | ||
Directions
Combine first 4 ingredients in a medium bowl.
Let stand 30 minutes, drain well.
Discard liquid.
Set zucchini aside.
Combine ricotta cheese, mayonnaise, onion, watercress, chervil, savory, lemon juice, and hor sauce in a small bowl.
Cover and chill.
Remove crust from bread.
Cut four 1 1/2-inch rounds from each bread slice.
Spread 1/2 teaspoon ricotta mixture on bread rounds.
Top each with a zucchini slice, garnish with pimiento slices, if desired.
Let stand 30 minutes, drain well.
Discard liquid.
Set zucchini aside.
Combine ricotta cheese, mayonnaise, onion, watercress, chervil, savory, lemon juice, and hor sauce in a small bowl.
Cover and chill.
Remove crust from bread.
Cut four 1 1/2-inch rounds from each bread slice.
Spread 1/2 teaspoon ricotta mixture on bread rounds.
Top each with a zucchini slice, garnish with pimiento slices, if desired.
Chef
