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Zucchini Pate

A home-style Zucchini Pate made with Tarragon Or White Wine Vinegar, Sugar, Salt, and Ground Black Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp

Method (preview)

1. 1

   Line medium-size bowl with double thickness of cheesecloth.

2. 2

   Sprinkle with vinegar, sugar, and 1/2 tsp salt.

3. 3

   Toss gently; cover; set aside 1 hour. In food processor, with chopping blade, process parsley and chives until very finely chopped.

4. 4

   Gather ends of cheesecloth; squeeze zucchini to drain out as much liquid as possible.

5. 5

   Add drained zucchini to processor; process until smooth.

6. 6

   Add softened cream cheese, remaining 1/2 tsp salt, and the pepper.

7. 7

   Process until well-combined.

8. 8

   Press zucchini pate into small bowl.

9. 9

   Cover and refrigerate several hours or overnight.