Zucchini Herb Pate

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Zucchini Herb Pate

4 medium zucchini, (about 1 pound)

2 teaspoons tarragon vinegar

2 teaspoons sugar

2 teaspoons salt, divided

1/2 cup packed fresh parsley sprigs

1/2 cup snipped fresh chives, or 1/4 cup dried chives

1 package (8 ounces) cream cheese, softened

1/2 teaspoon pepper

Crackers

 

 

 

Line a mixing bowl with a double thickness of cheese cloth. Coarsely shred

zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1 teaspoon salt.

Toss gently; cover with a towel and set aside for 1 hour.

 

Meanwhile, in a food processor with the chopping blade, mince parsley and

chives. Gather ends of cheesecloth, squeezing out as much liquid as possible.

Add drained zucchini to food processor and process until pureed. Add cream

cheese, pepper and remaining salt; process until smooth. Press pate into a small

bowl. Cover and refrigerate overnight. Serve with crackers.

 

Yield: 1-1/2 cups (Serves 24. One serving = 1 T.)

PREP 75 min.

TOTAL 75 min.

 

 

Author: Melissa Sullivan

Source: Taste of Home Country Woman

Formatted by Chupa Babi: 02.18.08

 

 

One serving: (1 tablespoon) Calories: 29 Fat: 2 g Saturated Fat: 0 g

Cholesterol: 5 mg Sodium: 280 mg Carbohydrate: 3 g Fiber: 0 g Protein: 2 g

Diabetic Exch: 1/2 vegetable, 1/2 fat.

 

“A friend gave me the recipe for this pate after she'd served it

at a formal wedding reception. But I make it most often to spread on crackers at

picnics, potlucks and other casual get-togethers.†Melissa Sullivan, Iuka,

Kansas

 

 

 

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