ZUCCHINI LOAF/PATE WITH PARMESAN ZUCCHINI CHIPS
Either way, it is delicious!
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
120 g mushrooms, chopped
190 g zucchini
120 g breadcrumbs
100 g grated cheese
2 tblsp oil
½ 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 180°C. 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.
Combine the zucchini, breadcrumbs, cheese, oil, and onion.
Add the egg yolks, garlic, marjoram, mushrooms, parsley, salt and pepper and then stir well to combine. If the mixture is too wet, add some 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.
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.
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.
Remove pate from oven and let cool in the tin.
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.
|Eat on thick crusty bread|