Zucchini Spread
Source of Recipe
Marcie Dingerson
Recipe Introduction
Origins Unknown
List of Ingredients
3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 lb)
1/4 cup fresh parsley, finely snipped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 medium garlic clove, minced
1/4 teaspoon salt & pepper
2 tablespoons finely chopped pecans, dry roasted Recipe
Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini & all other ingredients except the nuts until smooth, scraping the sides as needed.
Spoon the mixture into a serving bowl.
Fold in the nuts.
Cover and refrigerate before serving.
|
|
member logon
