Ingredients
8 ounces zucchini
1 teaspoon white wine vinegar
1 teaspoon salt
1 teaspoon sugar
3 -4 ounces cream cheese
2 tablespoons chopped parsley
salt and pepper
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Home wine making kit — carboy, airlock, hydrometer, bottles
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Delicate French vinegar — béarnaise, mignonette, vinaigrettes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Home wine making kit — carboy, airlock, hydrometer, bottles
You're reading one of recipes available free. Full library with Gastronome.
coarsely grate the zucchini, mix with the vinegar, salt and sugar. leave this in a sieve, you can line it with cheese cloth if you have it, cover and leave for an hour or so. in your food-processor, process the parsley and chives until finely chopped. squeeze the zucchini to get as much moisture out as possible, with just your hands or whilst in the cheese cloth. add the drained zucchini to the food-processor, process until smooth. then add the cream cheese, some salt and pepper to taste, process until it is well combined. put the pate in a small bowl, cover and put in the fridge for a few hours or overnight. if you line the bowl with cling film you can turn it out of the bowl, peeling of the cling film, dust the pate with some paprika, then garnish with some thin cucumber slices around it, but this is optional. serve with pita toasts.