Zucchiniherb Pate Recipes

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:

• 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:

• In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.
• Whisk eggs, sugar, oil, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely. Store loaves overnight in plastic bags for best flavor.

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.