Recipe Archives->Vegetarian->Zucchini Pate

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.

Printable version: zucchini-pate.txt.