Zucchini-Herb Pate'

[Guest guest]

Zucchini-Herb Pate'

 

4 med. zucchini

2 tsp. granulated sugar

2 tsp. tarragon vinegar

2 tsp. salt, divided

1/2 c. packed fresh parsley

1/2 c. snipped fresh chives or 1/4 c. dried chives

1 (8-oz.) pkg. cream cheese, softened

1/2 tsp. ground black pepper

 

Line a mixing bowl with a double thickness of cheesecloth. Coarsely shred

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

salt. Toss gently; cover with a towel and set aside at room temperature for 1

hour. Meanwhile, mince parsley and chives in a blender or food processor.

Gather ends of cheesecloth and squeeze out as much liquid as possible. Add

drained zucchini to blender and process until pureed. Add cream cheese, pepper

and remaining 1 teaspoon of salt; process until smooth. Press pate into a small

bowl. Cover and refrigerate overnight. Serve with crackers, bread slices or a

fresh vegetable tray.