Vegetarian pate with zucchini, carrot and fresh herbs

Vegetarian pate with zucchini, carrot and fresh herbs 

Vegetarian, gluten free

A traditional pate is usually associated with mixture of cooked meat and fat minced into a paste and baked. This recipe, however, is a fully vegetarian and gluten free version of a pate, is light, easy to digest and loaded with healthy nutrients. It can be served hot or cold with a variety of sauces, pickles and salads. 

My favorite side dishes to serve with this pate are a tomato or mushroom sauce, kimchi (spicy marinated cabbage) or any vegetable salad enriched with crunchy toasted nuts or seeds.

Including zucchini in your regular diet will provide many health benefits:

•  Cooked zucchini is extremely easy to digest, which may be important for people suffering from constipation, acid reflux and fatigue after meals. 

•  Is very low in calories, but gives you a feeling of fullness, which helps with weight loss. 

•  As a rich in fiber veggie it may alleviate cancer conditions.

• Is anti-inflammatory because of high content of beta-carotene and vitamin C.

• Contains fiber, Vitamin A and C, potassium, protein, zinc and copper and many other minerals.

Ingredients:

• 3 cups grated zucchini, seeds removed
• 1 carrot, peeled and grated
• 1 medium onion, peeled and chopped
• 3 garlic gloves, finely chopped
• 2 eggs, lightly beaten
• 1/2 cup fresh herbs (basil, parsley or cilantro, oregano)
• 1/2 cup gluten free bread crumbs
• 1/2 teaspoon ground turmeric
• salt, black pepper, cayenne pepper to taste

Preparation:

Grease an 8x4 inch pan with clarified butter or olive oil. Preheat oven to 325 degrees F (165 degrees C). Coarsely grate zucchini using the side of the box grater with larger holes. Sprinkle the grated zucchini with 1 tsp of salt and set aside for about 10 minutes. This will drain the excess water from zucchini and make the pate firm. Pour the accumulated liquid from the bowl and mix the zucchini with one grated carrot, 3 minced garlic cloves, chopped onion, two whole eggs, a combination of your choice of chopped herbs, turmeric and bread crumbs. Stir the ingredients until well combined. Add salt and pepper to taste and place the mixture in the greased pan. Smooth it out on top with a spoon. Bake for about 45-50 minutes. When ready, take out from the oven, cool in the pan and cut in
1 inch thick slices.

Note: the pate can be stored in a refrigerator for up to three days.