The courgette is my favourite vegetable. I always have it in my fridge. I use it for dishes with groats, and I make soups, salads, pancakes, cutlets and even muffins. Today I chose pâté. Recently we have been eating vegetable pâtés rather than meat ones. The courgette pâté is mild, easy to cut, and it is equally yummy just after baking as it is on the next day, provided there is some left to eat.

Ingredients (25cm cake tin)
700-750g of courgette
2 carrots
1 big onion
3 cloves of garlic
1 tablespoon of butter
2 eggs
100g of breadcrumbs
4-5 tablespoons of chopped parsley
salt and pepper

Heat the oven up to 180C. Cover a 23-cm cake tin with some baking paper.
Wash and grate the courgettes. Add some salt, mix it in and leave for 20 minutes. Squeeze out the water from the courgette. Grate the carrots. Dice the onion and garlic, fry them in butter. Add the onion, garlic, carrot, chopped parsley, breadcrumbs and eggs to the courgette. Mix them in. Spice it up with salt and pepper. Put the dough into the cake tin and even it out. Bake for 50-60 minutes. Take it out when the pâté has cooled down completely. It is best to leave it a few hours in the fridge before eating.

Enjoy your meal!

Try also
Red lentil pâté
Fish pâté
Something for bread, i.e pastes with smoked mackerel.