Zucchini Spread Recipe
Summary
Ingredients
| 3 1/2 cups unpeeled, shredded zucchini, about 3 small zucchini | ||
| Olive oil | 1 Tablespoon | |
| Red wine vinegar | 2 Tablespoon | |
| Cilantro | 1/4 Cup (16 tbs), finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | To Taste | |
| 2 tablespoons finely chopped walnuts or pecans | ||
Directions
Squeeze zucchini to remove excess water.
In a blender or the workbowl of a food processor fitted with a metal blade, combine zucchini, oil, vinegar, parsley or cilantro, garlic, salt and pepper.
Process until smooth, scraping down sides as needed.
Spoon mixture into serving container and fold in nuts.
Cover and chill before serving.
In a blender or the workbowl of a food processor fitted with a metal blade, combine zucchini, oil, vinegar, parsley or cilantro, garlic, salt and pepper.
Process until smooth, scraping down sides as needed.
Spoon mixture into serving container and fold in nuts.
Cover and chill before serving.
Chef
