LOCATION: Recipes >> Vegetarian >> Zucchini Pate
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Zucchini Pate
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Zucchini Pate
Makes 6 to 8 servings.
2 medium-size zucchini (1/2 lb)
1 tsp tarragon or white-wine vinegar
1 tsp sugar
1 tsp salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package cream cheese, softened
1/4 tsp ground black pepper
Line medium-size bowl with double thickness of cheesecloth. To
extract some moisture from zucchini, coarsely grate unpeeled zucchini
into prepared bowl. Sprinkle with vinegar, sugar, and 1/2 tsp salt.
Toss gently; cover; set aside 1 hour. In food processor, with
chopping blade, process parsley and chives until very finely chopped.
Gather ends of cheesecloth; squeeze zucchini to drain out as much
liquid as possible. Add drained zucchini to processor; process
until smooth. Add softened cream cheese, remaining 1/2 tsp salt,
and the pepper. Process until well-combined. Press zucchini pate
into small bowl. Cover and refrigerate several hours or overnight.
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