Zucchini Pate

Zucchini Pâté

Here’s a recipe for zucchini pâté, with the addition of carrots, onions, and semolina, which thickens the mixture. Zucchini pâté can be enjoyed on sandwiches or served with yogurt dip for dinner or breakfast. It’s a great addition to your everyday menu.


  • Zucchini: 3 large pieces
  • Carrots: 2 pieces
  • Semolina: 1.5 cups
  • Garlic cloves: 3 pieces
  • Onion: 3 medium pieces
  • Oil: 1/2 cup
  • Thyme: 1 tablespoon
  • Dried Provencal herbs: 1 tablespoon
  • Fine-grained iodized alpine salt: to taste
  • Eggs: 3 pieces
  • Ground black pepper: 1/2 teaspoon


  1. Peel the carrots, wash the zucchinis, and grate them using a grater with large holes.
  2. Salt the zucchinis well and set aside to release juice. Drain the zucchini juice.
  3. Peel the onion and sauté it in oil with crushed garlic cloves.
  4. Add the cooled onion to the zucchini, along with egg yolks, semolina, herbs, pepper, oil, and carrots. Mix everything.
  5. Beat the egg whites until stiff and fold them into the zucchini mixture. Gently mix and transfer to a baking dish (loaf pan) lined with parchment paper.
  6. Bake in an oven preheated to 200 degrees Celsius for an hour.

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