Zucchini Herb Pate from Healthy Diabetic Recipes

Zucchini Herb Pate Recipe

Recipe Ingredients:

one ***** *****

Recipe Instructions:

served it at a formal wedding reception. But I make it most
often to spread on crackers at picnics, potlucks and other
casual get-togethers. - Melissa Sullivan, Iuka, Kansas
Makes: 1-1/2 CUPS

4 medium zucchini (about
1 pound)
2 teaspoons tarragon vinegar
2 teaspoons sugar
2 teaspoons salt, divided
1/2 cup packed fresh parsley sprigs
1/2 cup snipped fresh chives or
1/4 cup dried chives
1 (8-ounce) package light cream cheese, softened
1/2 teaspoon pepper

Instructions: 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.


Diabetic Exchanges:1/2 Vegetable, 1/2 Fat.

Servings: 24

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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