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Zucchini/Herb Pate
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! -Mel
24 Servings
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 minced chives
1 package (8 ounces) cream cheese, softened
1/2 teaspoon pepper
Crackers
Directions
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. Yield: 1-1/2 cups.
Nutrition Facts:
One serving (1 tablespoon) equals 29 calories,
© Taste of Home 2013
2 of 2
Zucchini/Herb Pate
(continued)
Nutrition Facts:
2 g fat (0 saturated fat), 5 mg cholesterol, 280 mg sodium, 3 g carbohydrate, 0 fiber, 2 g protein.
Diabetic Exchanges:
1/2 vegetable, 1/2 fat.
© Taste of Home 2013