Zucchini Herb Pate Recipes

Steps:

• Line a bowl with a double thickness of cheese cloth. Coarsely shred zucchini into prepared bowl. Sprinkle with the 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 the cream cheese, pepper and remaining salt; process until smooth. , Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers.

Steps:

• In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
• Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Steps:

• 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.

Steps:

• Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
• Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
• Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

Steps:

• 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 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 cheese, pepper and remaining salt; process until smooth.
• Press pate into small bowl or pretty mold. Cover and refrigerate overnight.