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Zucchini Pate with Parmesan Encrusted Zucchini Chips

by Finy (follow)
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Pate with potato and zucchini chips

Zucchini pate is a traditional Polish recipe and can be used in a sandwich, eaten as a snack on savoury biscuits, or eaten on its own.

Zucchini Pate in a loaf

This pate is best left to cool down to room temperature, or even refrigerate overnight. It should therefore be made before you want to use it, even a day or two ahead.

Preparation Time: 25 minutes
Cooking Time: 60 minutes
Makes: 4 servings

120g mushrooms, chopped
190g zucchini
120g breadcrumbs
100g grated cheese
2 tblsp oil
onion, chopped
2 small or 1 large egg
1 clove garlic, crushed
Pinch dried marjoram
1 tblsp chopped parsley
Salt & pepper as desired

Preheat the oven to 180C. Line a loaf tin with baking paper, or grease.

Cook the chopped mushrooms in a non-stick frying pan till their liquid has evaporated. Remove from heat.

Mushrooms cooking

Combine the zucchini, breadcrumbs, cheese, oil, and onion.

Lightly mix these dry ingredients

Add the egg yolks, garlic, marjoram, mushrooms, parsley, salt and pepper and then stir well to combine.

If mixture is too wet, add bit more breadcrumbs

Beat the egg whites until stiff and carefully fold them into the zucchini mixture.

Spoon the mixture into the prepared loaf tin and smooth out the surface lightly with the back of a spoon.

Lightly smooth surface of mixture

Bake in a moderate oven for about 1 hour.

While this is baking cut up some zucchini to whatever shape you want for the chips. Spray with a bit of oil, or add a bit of oil and mix. Then add some breadcrumbs and Parmesan cheese.

Get the zucchini chips ready

Lay the chips (I also made some potato wedges) on a baking tray lined again with baking paper, ready to put in the oven about 30 minutes before the Zucchini pate will be ready.

Zucchini chips ready for the oven

Remove pate from oven and let cool in the tin.

Now baked

Turn out to cool completely while still warm. Eat the pate when cool, as it sets as it cools. It will then also be easier to slice.

Serve on crusty, thick bread, or eat as a slice

I like this Recipe - 7
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