Zucchini Spread - cooking recipe

Ingredients

3 1/2 cups zucchini, unpeeled, shredded (equiv. to 1 pound)
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

Preparation

Squeeze the zucchini to remove excess water.
In a food processor or blender, process the zucchini and 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.