Zucchini cream cheese spread

Ingredients for 1 servings:

• 2 m.-large zucchini, finely grated
• 225 g light cream cheese
• 5 g parsley, flat, roughly chopped
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp Parmesan, grated
• 1 clove(s) garlic clove(s), finely diced
• salt and pepper
• ½ tsp lemon zest, fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 10 minutes

Wrap the grated zucchini in a clean tea towel and wring it out firmly to extract as much liquid as possible. In a food processor fitted with a flat blade, process the zucchini, cream cheese, parsley, oil, lemon juice, grated cheese, and garlic until smooth, scraping down the sides of the bowl frequently with a rubber spatula. Transfer the spread to a serving bowl and refrigerate, covered, for several hours or overnight. Season with salt and pepper before serving and serve sprinkled with lemon zest.