1 medium Zucchini one 8 ounce package of cream cheese, cut into 1/4-inch pieces 1/4 cup of finely chopped green onions, with tops 1/4 cup of oil-and-vinegar dressing 3/4 teaspoon of chopped fresh or 1/4 teaspoon of dill weed 4 teaspoons of margarine or butter, softened 4 slices of Rye bread Salad greens
Cut zucchini lengthwise in half. Cut each half into thin slices. Toss
zucchini, cheese, onions, dressing and dill weed. Spread 1 teaspoon
margarine on each slice bread. Top with salad greens. Spoon cheese mixture
onto greens. Garnish each sandwich with 1 cooked shrimp and fresh dill weed
if desired. Makes 4 open faced sandwiches 380 CALORIES PER SANDWICH.
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