Zucchini Cheese Bread

This is a great dish to take to a Bunko party or when you have a "bring an appetizer" request.  My family loves this dish so much that I make hearty portions and serve it with a side salad as a meal.

2-3 zucchinis
1 loaf of pumpernickle or bread of your choice, sliced
1 1/2 cups shredded cheese (cheddar, colby jack, or mexi-blend all work well)
1/2 small onion minced
1 egg
1 Tsp Worcheshire
salt
pepper

Preheat oven to 350. Lightly toast bread in toaster or toaster oven. Meanwhile, shred the zucchini on a cheese grater onto a cheesecloth. (Two tips: 1. cheesecloth is a gauze-like fabric you can usually buy in the "baking needs" aisle at the grocery store. I've also used a thin kitchen towel in a pinch, but the zucchini will stain the towel green 2. chop the butt end off the zucchini and hold it by the "blossom end" when you shred it so you have a little handle to hold on to). Once you get all the zucchini shredded, wrap it up in the cheese cloth and squeeze over the sink to remove all excess moisture. I wring it out just like I would a wet towel. The less moisture you have left, the better. Put the dry, shredded zucchini in a large bowl. Add onion, cheese, egg, Worcheshire, salt and pepper. Remove toast and lay flat on a baking sheet. Scoop zucchini mixture onto each piece of toast. I pile it up nice and high. Bake the zucchini bread for about 15-20 minutes until cheese is melty and lightly browned.