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.jpg)
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:
covered percent of daily need
