Best Zucchiniherb Pate Recipes

ZUCCHINI PATE

Steps:

• Coarsely grate the zucchini, mix with the vinegar, salt and sugar.
• Leave this in a sieve, you can line it with cheese cloth if you have it, cover and leave for an hour or so.
• In your food-processor, process the parsley and chives until finely chopped.
• Squeeze the zucchini to get as much moisture out as possible, with just your hands or whilst in the cheese cloth.
• Add the drained zucchini to the food-processor, process until smooth.
• Then add the cream cheese, some salt and pepper to taste, process until it is well combined.
• Put the pate in a small bowl, cover and put in the fridge for a few hours or overnight.
• If you line the bowl with cling film you can turn it out of the bowl, peeling of the cling film, dust the pate with some paprika, then garnish with some thin cucumber slices around it, but this is optional.
• Serve with pita toasts.

PASTA WITH ZUCCHINI AND HERB PUREE (PASTA CON CREMA DI ZUCCHINI)

Steps:

• In a large sauté pan, heat the olive oil. When the oil is hot, add the onion and garlic and sauté until translucent. Add the zucchini, parsley, and the crumbled bouillon cube.
• Cook, uncovered, over low heat for about 20 minutes, until the zucchini are fully cooked and soft. If the zucchini seem dry, add a small amount of water to continue cooking until soft. It should look like a mush of zucchini. Taste for salt. If needed add salt to taste. Add freshly ground black pepper to taste.
• When the zucchini are cooked, place the mixture in a blender and puree until you have a smooth sauce.
• Bring the water for the pasta to a boil, add salt to taste, and cook the pasta until al dente.
• While the pasta is cooking, place the sauce in a large sauté pan, and add the grated cheese. Mix well.
• When the pasta is ready, drain, and add to the sauce, raising the heat and stirring until the pasta is well coated. Sprinkle with more cheese and serve at once.
• Note: This sauce freezes well.

MONUMENT CAFE WHOLE WHEAT ZUCCHINI-HERB BREAD

Steps:

• Combine the warm water, honey and yeast in small bowl. Allow the yeast to work.
• In a large bowl, combine the bread flour, wheat flour, zucchini, oil, herbs and salt. Add the yeast mixture and knead until smooth, by hand or in a mixer with a bread hook (2 minutes on setting one and 2 minutes on setting two). Transfer to an oiled bowl, cover lightly with plastic wrap and let rise in warm, draft-free place until doubled in size.
• Remove from the bowl and knead 1 to 2 minutes by hand. Place in a bread pan and let rise again until almost doubled in size.
• Preheat the oven to 325 degrees F.
• Bake the loaf until golden brown and the bread pulls away from the sides of the pan, about 45 minutes.

HERBED ZUCCHINI CHEESE BREAD

Steps:

• Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
• In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
• Stir in zucchini.
• Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
• Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
• Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
• Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.