Zucchini herb pate
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Zucchini -- abt 1 pound |
| 2 | teaspoons | Tarragon vinegar |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Salt -- divided |
| ½ | cup | Fresh parsley sprigs -- |
| Packed | ||
| ½ | cup | Fresh chives -- snipped |
| Or 1/4 cup dried chives | ||
| 1 | pack | Cream cheese -- 8 oz. |
| Softened | ||
| ½ | teaspoon | Pepper |
| Crackers | ||
Directions
Line a mixing bowl with a double thickness of cheesecloth. Coarsely shred zucchini into prepared bowl. Sprinkle with 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 cream cheese, pepper and remaining salt; process until smooth. Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers. Yield: 1-½ cups.
Diabetic Exchanges: One serving (1 tablespoon) eguals ½ vegetable, ½ fat; also, 29 calories, 280 mg sodium, 5 mg cholesterol, 3 gm carbohydraie, 2 gm protein, 2 gm fat.
Recipe By : Country Woman