Zucchini Pate

1. 1

   Line a medium bowl with a double thickness of cheesecloth. Grate the unpeeled zucchini into the prepared bowl. Sprinkle with vinegar, sugar and 1/2 t. salt. Toss gently, cover; set aside for one hour.

2. 2

   In a food processor, with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible. Add drained zucchini to processor; process until smooth.

3. 3

   Add softened cream cheese, remaining 1/2 t. salt and the pepper. Process until well combined.

4. 4

   Press zucchini pate into a small bowl. Cover and refrigerate several hours or overnight.

5. 5

   Serve with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.