Ingredients
2 medium zucchini (1/2 pound), coarsely grated
1 t. white wine vinegar
1 t. sugar
1 t. salt
1/4 c. fresh parsley
1/4 c. fresh chives, chopped
1 pkg. cream cheese (3 oz.)
1/4 t. black pepper, freshly ground
Preparation
Line a medium bowl with a double thickness of cheesecloth. Grate the unpeeled zucchini into the prepared bowl. Sprinkle with vinegar, sugar and 1/2 t. salt. Toss gently, cover; set aside for one hour.
In a 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 t. salt and the pepper. Process until well combined.
Press zucchini pate into a small bowl. Cover and refrigerate several hours or overnight.
Serve with crackers.
