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Vegetables - Zucchini Herb Pate

Country Woman Magazine

Ingredients:

• 4 medium zucchini, about 1 lb.
• 2 teaspoons tarragon vinegar
• 2 teaspoons sugar
• 2 teaspoons salt, divided
• 1/2 cup fresh parsley sprigs, packed
• 1/2 cup fresh chives, snipped
• 8 ounces cream cheese, softened
• 1/2 teaspoon pepper crackers

Line a mixing bowl with a double thickness of cheesecloth. Coarsely shred zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1 tsp. 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. 1-1/2 cups

Editor's Notes: I cut the salt back by half and use light cream cheese. I also use herb vinegar with varied herbs, not the tarragon vinegar.

posted by Lilie @ 7:06 AM