Zucchiniherb Pate Recipes

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ZUCCHINI PATE



Zucchini Pate image

Nice summer pate, you can easily double the recipe for a large crowd. I sometimes add some paprika powder. Also nice spread on a sandwich and then topped with tomato and cucumber.

Provided by PetsRus

Categories     Spreads

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces zucchini
1 teaspoon white wine vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons chopped parsley
2 tablespoons chopped chives
3 -4 ounces cream cheese
salt and pepper

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.

Nutrition Facts : Calories 88.5, Fat 7.5, SaturatedFat 4.7, Cholesterol 23.4, Sodium 651.1, Carbohydrate 3.7, Fiber 0.7, Sugar 2.1, Protein 2.4

HERBED ZUCCHINI CHEESE BREAD



Herbed Zucchini Cheese Bread image

"This savory recipe makes a distinctive change from sweet zucchini bread and uses harvest from your herb garden, too. Spread slices with softened goat cheese for an appetizer or serve as an accompaniment to a main-dish soup or salad." -Hobbyfarmers.com

Provided by l0ve2c00k

Categories     Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons of your favorite fresh herbs (such as dill and parsley or rosemary, basil, and oregano, chopped)
2 tablespoons green onions or 2 tablespoons shallots, finely chopped
1 cup sharp cheddar cheese, grated
2 eggs
1/4 cup olive oil
1/2 cup milk
1 cup zucchini, shredded

Steps:

  • Combine dry ingredients, herbs, green onions or shallots and cheese; stir to mix well.
  • In a separate bowl, beat eggs lightly; add oil and milk, and mix well.
  • Stir in zucchini.
  • Add liquid ingredients with zucchini to flour mixture and stir just until all ingredients are moistened; do not overmix.
  • Pour into a greased and floured 8- by 4-inch loaf pan, and smooth top of batter.
  • Bake at 350 degrees F for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • Let loaf stand for 15 minutes, then turn out onto a wire rack and cool completely.

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