Zucchini Spread


Zucchini Spread


  • 3 cups finely shredded zucchini (about 2 medium zucchini)File 1316
  • 8 ounces cream cheese, softened
  • ¼ cup fresh cilantro
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice plus ½ Tsp. grated lemon zest
  • 1 Tbsp. grated Parmesan cheese
  • 2 garlic cloves, minced
  • Salt and freshly ground white pepper


  1. Wrap the zucchini in a clean dish towel and squeeze out the excess moisture.
  2. Process the zucchini, cream cheese, cilantro, oil, lemon juice, Parmesan, and garlic in a food processor until smooth, scraping down the sides of the bowl as needed. Spoon the mixture in a serving bowl, cover, and refrigerate for at least 1 hour or overnight.
  3. Season the spread with salt and pepper to taste, sprinkle with lemon zest, and serve.

Makes 3 cups.

Recipe adapted from Tracey Medeiros' The Vermont Farm Table Cookbook