Zucchini/Herb Pate

Zucchini/Herb Pate is a Mediterranean recipe that serves 24. This hor d'oeuvre has 116 calories, 2g of protein, and 7g of fat per serving. For 39 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. 14 people were impressed by this recipe. It is brought to you by Taste of Home. A mixture of zucchini, crackers, cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 17%, this dish is not so super. If you like this recipe, you might also like recipes such as Pate Bites and Herb Brie Board, Zucchini Pate, and Country Pâté (Pâté de Campagne).

Servings: 24

Preparation duration: 75 minutes

 

Ingredients:

1/2 cup minced chives

Crackers

1 package (8 ounces) cream cheese, softened

1/2 cup packed fresh parsley sprigs

1/2 teaspoon pepper

2 teaspoons salt, divided

2 teaspoons sugar

2 teaspoons tarragon vinegar

4 medium zucchini (about 1 pound)

Equipment:

cheesecloth

bowl

food processor

Cooking instruction summary:

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. Originally published as Zucchini/Herb Pate in Country WomanJuly/August 1992, p31 Nutritional Facts One serving (1 tablespoon) equals 29 calories, 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. Print Add to Recipe Box Email a Friend

 

Step by step:


1. 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.

2. Meanwhile, in a food processor with the chopping blade, mince parsley and chives. Gather ends of cheesecloth, squeezing out as much liquid as possible.

3. Add drained zucchini to food processor and process until pureed.

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

5. Press pate into a small bowl. Cover and refrigerate overnight.

6. Serve with crackers.


Nutrition Information:

Quickview
116k Calories
2g Protein
7g Total Fat
11g Carbs
1% Health Score
Limit These
Calories
116k
6%

Fat
7g
11%

  Saturated Fat
2g
17%

Carbohydrates
11g
4%

  Sugar
2g
3%

Cholesterol
10mg
3%

Sodium
367mg
16%

Get Enough Of These
Protein
2g
4%

Vitamin K
31µg
30%

Vitamin C
5mg
7%

Manganese
0.13mg
7%

Phosphorus
62mg
6%

Vitamin A
306IU
6%

Vitamin B1
0.08mg
6%

Iron
0.92mg
5%

Folate
19µg
5%

Vitamin B3
0.9mg
5%

Vitamin B2
0.07mg
4%

Vitamin E
0.62mg
4%

Calcium
39mg
4%

Potassium
91mg
3%

Fiber
0.63g
3%

Vitamin B6
0.05mg
2%

Magnesium
8mg
2%

Copper
0.04mg
2%

Vitamin B5
0.16mg
2%

Zinc
0.23mg
2%

Selenium
1µg
1%

covered percent of daily need
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