Description
Zucchini pâté is an excellent choice for vegetarians, vegans, and all lovers of healthy, vegetable-based dishes. It works perfectly as a bread spread, appetizer, or standalone snack. The combination of zucchini, onion, garlic, and herbs creates a flavorful and nutritious dish that is both versatile and satisfying.
Ingredients
Ingredients
For the pâté:
- 2.2 lbs zucchini (1 kg)
- 1 large onion
- 3 cloves garlic
- 1 cup semolina (fine wheat porridge)
- ½ cup all-purpose flour
- ¼ cup oil
- 2 eggs (for vegans, replace with 2 tablespoons ground flaxseed mixed with 6 tablespoons water)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon sweet paprika
- 1 teaspoon herbes de Provence
- 1 bunch fresh dill or parsley
Kitchen Equipment
- Grater
- Mixing bowls
- Measuring cups and spoons
- Frying pan
- Large spoon or spatula
- Loaf pan
- Oven
Instructions
Instructions
Prepare the Ingredients:
- Zucchini: Wash the zucchini, grate it on a coarse grater, and set aside for 15 minutes to release excess moisture. Then, squeeze out the excess water.
- Onion and Garlic: Peel and finely chop the onion and garlic.
Sautéing:
- Onion and Garlic: Heat the oil in a frying pan over medium heat. Add the chopped onion and garlic, and sauté until golden brown. Let cool.
Mixing Ingredients:
- In a large mixing bowl, combine the grated zucchini, semolina, flour, sautéed onion and garlic, eggs (or flaxseed mixture for vegans), baking powder, salt, pepper, sweet paprika, herbes de Provence, and chopped dill or parsley. Mix thoroughly.
Baking:
- Preheat the oven to 350°F (180°C).
- Grease a loaf pan or line it with parchment paper.
- Pour the mixture into the prepared loaf pan and smooth the top with a spatula.
- Bake in the preheated oven for about 45-50 minutes, or until the pâté is golden brown and firm to the touch.
Serving:
- Let the pâté cool slightly before slicing.
- Serve warm or at room temperature, as a spread on bread or as an appetizer.
Notes
Zucchini
- Water Content: Zucchini has a high water content, which can affect the texture of the pâté. Squeezing out as much water as possible is crucial to achieving the right consistency.
- Grating: Use a coarse grater for the zucchini to ensure it integrates well into the mixture without turning mushy.
Flaxseed Mixture
- Vegan Egg Replacement: The flaxseed mixture serves as a binder, similar to eggs. Letting it sit allows it to thicken, ensuring the pâté holds together well during baking.
Cooking Tips
- Sautéing: Sautéing the onion and garlic enhances their flavors and adds depth to the pâté. Make sure to let them cool before mixing with the other ingredients to avoid cooking the eggs prematurely.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
Nutrition
- Serving Size: 8-10
- Calories: 150 kcal