| Yield | 6 |
|---|---|
| Recipes | Zucchini |
| Yield | 6 |
|---|---|
| Recipes | Zucchini |
Zucchini Pate
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.