Frank's Recipes! Zucchini Pate

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Zucchini Pate

Fresh-tasting and generously laced with chives and parsley, this vegetable spread goes well on warm pita, rye, or brown bread. Have it with a glass of crisp white wine. You'll want to remember this recipe when the zucchini crop comes in.

2 medium-size zucchini (1/2 lb)
1 teaspoon tarragon or white-wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/4 cup packed fresh parsley sprigs
1/4 cup chopped fresh chives
1 (3 oz) package low-fat cream cheese, softened
1/4 teaspoon ground black pepper

Line medium-size bowl with double thickness of cheesecloth. To extract some moisture from zucchini, coarsely grate unpeeled zucchini into prepared bowl. Sprinkle with vinegar, sugar, and 1/2 teaspoon salt. Toss gently; cover; set aside 1 hour.

In 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. Add softened cream cheese, remaining 1/2 teaspoon salt, and the pepper. Process until well-combined. Press zucchini pate into small bowl.Cover and refrigerate several hours or overnight.

Makes 6 to 8 servings.