The best zucchini pate It contains a whole bunch of vegetables, aromatic herbs and spices. This is a decent dose of vitamins, minerals and fiber. Chickpeas, however, is a source of vegetable protein, and its addition makes the pate to have a fairly compact consistency and can be easily cut and then served on sandwiches. Such a snack is great as a proposal for breakfast or dinner, but you can also serve it at family events. It also tastes very good in the heated version.
Before you start preparing the pate, get the right form. Works well 35 x 13 cm baking tray.
Ingredients:
- 800 g of zucchini,
- 250 g canned chickpeas,
- 200 g of onion,
- 4 eggs,
- 40 g of breadcrumbs,
- 2 tablespoons of olive oil,
- 2 cloves of garlic,
- 1 handful of fresh parsley,
- 1 teaspoon of salt,
- 1 teaspoon of red pepper powder,
- ¼ teaspoon of black pepper,
- ¼ teaspoon of lemon grated skin.
Cut the zucchini into large cubes and the onions into quarters. Arrange chopped vegetables and garlic cloves on a baking tray from the oven lined with baking paper. Pour them with olive oil, mix and put in an oven preheated to 180 degrees Celsius for 40 minutes. Remove and set aside to cool.
Hardly cook the eggs. Cool and peel.
Cool vegetables, drained chickpeas, breadcrumbs, salt, peppers, lemon zest and pepper put into a blender and mix to a smooth mass.
Then add the eggs and briefly inflate with a blender – the pieces should be large enough to be visible in the mass.
Finely chop the parsley and gently mix it into the mass.
Move the mixture to a 35×13 cm baking tray and put in the oven preheated to 190 degrees Celsius. Bake for 65 minutes.
Remove the dish and leave to cool completely, then put in the fridge for 2-3 hours to facilitate cutting.
Store the best zucchini pate in a tight container in the fridge and use within 4 days.
Sources: Terazpoczy.pl
