Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zucchini Pate
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- #8472
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 medium zucchini
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 package (3 ounce size) cream cheese, softened
1/4 teaspoon ground black pepper
directions
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 tsp salt. Toss gently, cover, and set aside for 1 hour.
In a food processor with chopping blade, process parsley and chives until very finely chopped. Gather ends of cheesecloth and squeeze zucchini to drain out as much liquid as possible.
Add drained zucchini to processor and process until smooth. Add softened cream cheese, remaining 1/2 tsp salt, and the pepper. Process until well-combined.
Press zucchini pate into a small bowl. Cover and refrigerate several hours or overnight.
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