- 1 cup finely shredded zucchini
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 cup chopped walnuts
- 1 teaspoon lemon juice
- 3/4 cup mayonnaise
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place zucchini in cheesecloth or a strainer; squeeze out excess moisture. In a bowl, combine zucchini with remaining ingredients; mix well. Cover and refrigerate at least 1 hour or overnight. Serve with crackers or raw vegetables. Yield: about 2 cups.
Originally published as Zucchini Spread in Bountiful Harvest Cookbook 1994, p25
Reviews for Zucchini Spread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 8, 2011
Really good. I will use again