Zucchini Pate

"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."
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. Junebug
    This recipe has easy to follow directions and is simple to assemble. The flavor of this is a wonderful blend of delicious flavors. The longer it is in the fridge the more pronounced the flavors become. PetRus, thank you for sharing this recipe!
  2. justcallmetoni
    Carnivores shouldn't let the bright green color put them off, this is a super tasty and easy appetizer that is a sure to be a crowd pleaser. My only suggestion is that you double the batch so you can stash some away for after everyone goes home. I made mine with a very thick non-fat yogurt cheese in lieu of cream cheese. Served it with carrot chips and crackers, though pita, jicama chips, celery and a host of other things would work just as well. Thanks Pets.
  3. Mirj2338
    This is a fantastic spread, and if you leave out the sugar it's also wonderful for those on a low carb diet. The zucchini in Israel is very pale, so I added a healthy dose of paprika for color. I had these with cheese crackers and was a very happy camper!
  4. ladycarver
    I used the vinegar from sweet mixed pickles, and also added a mashed garlic clove. It was great.Muggy
  5. llaury
    This dip is very good. Added a squeeze of lemon juice and dried, ground green chiles to taste. substituted garlic chives and basil for the parsley and regular chives.


  1. llaury
    This dip is very good. Added a squeeze of lemon juice and dried, ground green chiles to taste. substituted garlic chives and basil for the parsley and regular chives.
  2. ladypit
    This is wonderful! I made a few subs such as splenda for the sugar and fat free cream cheese. And I used the tops of some green onions instead of the chives. This was really really tasty. It tasted decadent but was relatively healthy. Thanks for such a good one that I think will be eaten here over and over again!


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