Zucchiniherb Pate Food
ZUCCHINI/HERB PATE
Meet the Cook: A friend gave me the recipe for this pate after she'd served it at a formal wedding reception. But I make it most often to spread on crackers at picnics, potlucks and other casual get-togethers. My family - my husband, son and I - live on a small acreage. We all enjoy gardening (I grow my own herbs and vegetables). Hunting for antiques is a frequent activity of ours, too! -Melissa Sullivan, Iuka, Kansas
Provided by Taste of Home
Categories Appetizers
Time 1h15m
Yield 1-1/2 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 29 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 280mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI CASSEROLE
This Zucchini Casserole comes together in under 30 minutes, is vegan, super easy to make with simple ingredients and so satisfying, filling. It will be devoured by everyone in your family, even picky kids will eat vegetables from now on. You can be sure it is a home run and so foolproof it almost makes itself, so you can relax, sit down, and enjoy.
Provided by Contentedness Cooking
Categories Lunch, Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 430°F, get your casserole prepared and ready.
- Start with a skillet or casserole which is large enough. Melt 2 Tbsp vegan butter and reserve the rest for later. When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.
- Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.
- Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.
- Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 2 cups, Sodium 430 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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