Zucchini/Herb Pate
Country Woman
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Meet the Cook: 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.
My family - my husband, son and I - live on a small acreage. We all enjoy gardening (I grow my own herbs and vegetables). Hunting for antiques is a frequent activity of ours, too!
-Melissa Sullivan, Iuka, Kansas
SERVINGS: 24
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep: 1-1/4 hours + chilling
Ingredients:
- 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
Directions:
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.