On the Easter table – apart from traditional meat pâtés – lighter, vegetable versions appear more and more often. Zucchini pâté is a great option for people who are vegetarians or have to limit meat for health reasons, e.g. if they suffer from gout. It is delicate, moist and aromatic, and when properly seasoned, it is in no way inferior to classic baked goods. Prepared from grated zucchini, onion, carrot, spices and groats, it cuts beautifully and tastes great with horseradish or beetroot. It’s a nice nod to guests who want to celebrate without meat.
Ingredients:
- 800 g zucchini,
- 2 large carrots,
- 2 medium onions,
- 3 eggs,
- 200 g semolina,
- 100 ml rapeseed oil,
- 3 cloves of garlic,
- a teaspoon of salt,
- 1/2 teaspoon of black pepper,
- a teaspoon of dried thyme,
- a handful of parsley.
How to do it:
1. Grate the zucchini on a coarse grater. Season it lightly with salt and set aside in a strainer for 15 minutes. After this time, squeeze it firmly to remove excess water.
2. Finely grate the carrot and cut the onion into very small cubes. Fry the onion in a pan with a little oil, then remove and cool.
3. Separate the whites from the yolks. Beat the egg whites until stiff.
4. In a large bowl, mix the squeezed zucchini, carrot, onion, pressed garlic, chopped herbs, oil and egg yolks. Add semolina and spices.
5. Gently fold in the egg whites, pointing the spoon from bottom to top.
6. Line a 30×11 cm cake tin with baking paper, grease it and sprinkle with breadcrumbs. Pour the mixture into the form and smooth the top.
7. Place the zucchini pâté in the oven preheated to 180 degrees Celsius and bake for 60-70 minutes, until the top is nicely browned.
8. Remove the dish from the oven and allow it to cool completely before slicing. You can put it in the fridge to make it lose temperature faster.
9. Serve cold. Store the pâté in the refrigerator, tightly wrapped in aluminum foil.
Source: Terazgotuje.pl
