Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 78.17 Kcal (327 kJ) | ||
| Calories from fat | 37.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 6% | |
|---|---|---|---|
| Cholesterol | 12.41mg | 4% | |
| Sodium | 403.19mg | 17% | |
| Potassium | 55.12mg | 1% | |
| Total Carbs | 9.75g | 3% | |
| Sugars | 7.15g | 29% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 1.2g | 2% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 17.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 394.22 Kcal (1651 kJ) | ||
| Calories from fat | 190.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.22g | 6% | |
|---|---|---|---|
| Cholesterol | 62.61mg | 4% | |
| Sodium | 2033.35mg | 17% | |
| Potassium | 277.96mg | 1% | |
| Total Carbs | 49.15g | 3% | |
| Sugars | 36.05g | 29% | |
| Dietary Fiber | 2.91g | 2% | |
| Protein | 6.05g | 2% | |
| Vitamin C | 24.8mg | 8% | |
| Iron | 2mg | 2% | |
| Calcium | 89.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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