Zucchini Herb Pate

1. 1

   Line a mixing bowl with a double thickness of cheesecloth.

2. 2

   Coarsely shred zucchini into prepared bowl.

3. 3

   Sprinkle with vinegar, sugar and 1 teaspoon salt.

4. 4

   Toss gently; cover with towel and set aside for 1 hour.

5. 5

   Meanwhile, in a food processor with the chopping blade, mince parsley and chives.

6. 6

   Gather ends of cheesecloth, squeezing out as much liquid as possible.

7. 7

   Add drained zucchini to food processor and process until pureed.

8. 8

   Add cheese, pepper and remaining salt; process until smooth.

9. 9

   Press pate into small bowl or pretty mold.

10. 10

    Cover and refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.