ZUCCHINI/HERB PATE

Zucchini/Herb Pate image

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

Provided by Taste of Home

Time 1h15m

Yield 1-1/2 cups.

Number Of Ingredients 9

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 minced chives
1 package (8 ounces) cream cheese, softened
1/2 teaspoon pepper
Crackers

Steps:

Line a bowl with a double thickness of cheese cloth. Coarsely shred zucchini into prepared bowl. Sprinkle with the 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 the cream cheese, pepper and remaining salt; process until smooth. , Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers.

Nutrition Facts : Calories 29 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 280mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges