Zucchiniherb Pate Recipes

ZUCCHINI/HERB PATE

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.

ZUCCHINI HERB PATE

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.

ZUCCHINI & CHEESE PATTIES

Steps:

• Mix the first 5 ingredients together.
• Next, mix in the shredded zucchini.
• Drop by spoonful into butter or cooking oil.
• Fry until golden brown on both sides.

THE BEST ZUCCHINI PATTIES

Steps:

• Put all ingredients (except oil) into a large bowl and mix well.
• Spoon mixture into hot oil and flatten slightly to make patties. Fry until cooked through and golden brown on both sides. Drain extra oil off on paper towels and enjoy!

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

ZUCCHINI PATTIES

Steps:

• Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
• Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
• Shape into patties and cover with fine bread crumbs.
• Place on well greased cookie sheet and brush with melted butter.
• Bake for 30-40 minutes or until golden brown.
• You can fry these patties in a skillet with butter, if desired.

ZUCCHINI PATE

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.