Zucchini pâté
Creamy zucchini pâté is an easy vegetarian spread for bread. This dish is vegetarian, so it’s made from vegetables only, there is no meat or cheese in it. The basis of the pâté are baked vegetables, including zucchini, tomatoes and onion. In addition to the baked vegetables in this pâté, I also use canned chickpeas, which make the pâté take on a compact consistency thanks to which it can easily be cut once baked. This vegetable pâté is a great choice for a snack, breakfast and dinner. It can be served with bread, chutney, pickled or fresh vegetables. Its advantage is the price of the ingredients from which it is made, and this price can even be lower when you are happy owners of a home vegetable garden. I encourage you to check the following recipe for zucchini pâté and please enjoy.
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Ingredients for zucchini pâté.
- 300 g cocktail tomatoes
- 500 g zucchini
- 2 big cloves of garlic
- 200 g onion
- 40 g breadcrumbs
- 2 tablespoons of olive oil
- 2 medium eggs
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of grated lemon zest
- 1 teaspoon of dry parsley
- 1 teaspoon of sweet paprika powder
- 250 g canned chickpeas
How to make zucchini pâté.
Cut the zucchini into large cubes, cut the onion into quarters or larger pieces. Place the chopped zucchini, onion, cocktail tomatoes and garlic cloves on a baking sheet lined with baking paper, pour olive oil over them, mix them, and place them in an oven preheated to 180 degrees Celsius for 40 minutes. Leave the roasted vegetables to cool down.
Put the cooled vegetables, drained chickpeas, eggs, breadcrumbs, and spices in a blender and mix until smooth. Pour the pâté mixture into a baking tin lined with baking paper, smooth it out, then lightly tap the tin on the kitchen counter to get rid of excess air. Transfer the tin with the pâté in an oven preheated to 190 degrees Celsius and bake for an hour and 5 minutes. Cool down the baked pâté and when cold, place it in the fridge for 2-3 hours to make it easier to cut.
Good to know when making zucchini pâté.
Do not peel the zucchini, just wash it well before cutting it.
The baking tin I used measures 10 by 23 centimetres.
Vegetables can release a lot of juice during baking. It is best not to add this juice to the pâté. However, if you decide to do so, and the pate mass becomes too runny, you should add a bit more breadcrumbs to it.
Do you like zucchini dishes? If so, ty our recipe for White pizza or pizza Bianca.
