Zucchini Herb Pate

This on is a little different than others I've tried, all the herbs are fresh and it makes a lot more. Great with crackers and fresh cut veggies and even on sandwiches! I found this one long ago in TOH.

• Ready In: 25 hrs
• Yields: 1 1/2 Cups

Ingredients

• 4  medium zucchini, about 1 lb
• 2  teaspoons tarragon vinegar
• 2  teaspoons sugar
• 1  teaspoon salt, divided
• 1⁄2 cup  packed fresh parsley sprig
• 1⁄2 cup  snipped fresh chives or 1⁄2 cup  if desperate 1/4 cup dried chives
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 teaspoon pepper

Directions

1. Line a mixing bowl with a double thickness of cheesecloth.
2. Coarsely shred zucchini into prepared bowl.
3. Sprinkle with vinegar, sugar and 1 teaspoon salt.
4. Toss gently; cover with towel and set aside for 1 hour.
5. Meanwhile, in a food processor with the chopping blade, mince parsley and chives.
6. Gather ends of cheesecloth, squeezing out as much liquid as possible.
7. Add drained zucchini to food processor and process until pureed.
8. Add cheese, pepper and remaining salt; process until smooth.
9. Press pate into small bowl or pretty mold. Cover and refrigerate overnight.