Zucchini Spread

• 2 teaspoons wine vinegar
• 1 teaspoon sugar
• 12 teaspoon salt
• 1 zucchini, grated (medium size)
• 1 onion (small finely)
• 1 bunch parsley sprig, fresh
• 1 bunch chives, fresh
• 85 g cream cheese
• 14 teaspoon salt (extra)
• white pepper
• 14 cup red capsicum, roasted & coarsely chopped

1. Put wine vinegar, sugar, and salt in a zip-top bag.
2. Seal and carefully manipulate the bag to mix the contents.
3. Add grated zucchini to the bag along with the chopped onion.
4. Seal bag and toss to coat the vegetables with the marinade, re-open the bag and squeeze out all the air and seal again.
5. Let bag sit for 1 hour to release any excess water.
6. Line a colander or bowl with cheesecloth.
7. Pour the zucchini into the colander, then bring up the corners of the cheesecloth, and twist to squeeze out as much moisture as possible.
8. Transfer zucchini and onion mix to a food processor fitted with the metal blade.
9. Add a handful of parsley sprigs and fresh chives.
10. Process until smooth.
11. Add cream cheese, extra salt and a generous dash of white pepper.
12. Process again until combined.
13. Add roasted red capsicums and pulse just until the peppers are reduced to small flecks.
14. Refrigerate 4 hours or overnight.

wine vinegar, sugar, salt, zucchini, onion, parsley, chives, cream cheese, salt, white pepper, red

Taken from www.food.com/recipe/zucchini-spread-443492 (may not work)