ZUCCHINI HERB PATE

4 medium zucchini (about 1 pound)
2 tsp tarragon vinegar
2 tsp sugar
2 tsp salt, divided use
1/2 cup fresh parsley sprigs, packed
1/2 cup fresh chives, snipped (or 1/4 cup dried chives)
1 (8 oz) pkg cream cheese, softened
1/2 tsp ground black pepper
crackers (to serve)

Line a mixing bowl with a double thickness of cheesecloth. Coarsely shred zucchini into prepared bowl. Sprinkle with vinegar, sugar and 1 tsp 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; set aside.

After zucchini has drained for 1 hour, gather ends of cheesecloth, squeezing out as much liquid as possible. Add drained zucchini to food processor and process until pureed.

Add cream cheese, pepper and remaining 1 tsp salt; process until smooth.

Press pate into a small bowl. Cover and refrigerate overnight.

Serve with crackers.

Makes 1 1/2 cups
Adapted from source: Country Woman Magazine