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Zucchini/Herb Pate

 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 ServingsPrep: 1-1/4 hours + chilling


  • 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


  • 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.
Nutritional Facts: One serving (1 tablespoon) equals 29 calories,

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Zucchini/Herb Pate (continued)

Nutritional 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.