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Makes 8 servings


    • 8 (1/2-inch thick) slices crusty Italian bread
    • 1 tablespoon minced garlic
    • 1/4 teaspoon olive oil
    • 1/4 teaspoon salt
    • 1 medium zucchini (10 ounces), chopped
    • 2 small tomatoes, chopped
    • Ground black pepper to taste
    • 1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1½ minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don’t overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis

    Calories 126
    Calories from Fat 31
    Total Fat 4g
    Saturated Fat 2g
    Cholesterol 8mg
    Sodium 306mg
    Total Carbohydrates 17g
    Dietary Fiber <1g
    Protein 7g
    Calcium 130mg


Recipe courtesy of Cabot Creamery Cooperative -

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