Zucchini Herb Loaf (Savory Zucchini Pâté)

This zucchini herb loaf is a simple, wholesome recipe that turns fresh vegetables and aromatic herbs into a flavorful savory pâté. Grated zucchini, carrots, garlic, and parsley are combined with spelt semolina and warm spices to create a soft, sliceable loaf. It’s perfect served warm or cold with bread, fresh salad, or pickled vegetables

Ingredients:

• 3 cups grated mature zucchini

• 1 large carrot, grated

• 2 onions

• 4–5 cloves garlic

• ½ cup sunflower oil

• ½ cup spelt semolina

• ½ teaspoon turmeric

• 1 teaspoon galangal

• 1 teaspoon bertram

• 4 eggs

• 1 large bunch parsley, finely chopped

• chopped fresh herbs: hyssop, oregano, thyme, basil, dill
  (fresh herbs can be replaced with dried ones)

• salt to taste

• freshly ground black pepper

Instructions

1. Prepare the zucchini
   Lightly salt the grated zucchini and let it sit for about 10–15 minutes so it releases liquid. Then squeeze out the excess juice.

2. Sauté the vegetables
   Finely chop the onions and sauté them in sunflower oil until translucent. Add the grated carrot and cook for a few minutes. Stir in the crushed garlic and cook for about 1 more minute.

3. Make the mixture
   In a large bowl combine the squeezed zucchini, sautéed onion–carrot mixture, spelt semolina, and eggs. Add turmeric, galangal, bertram, salt, and pepper.

4. Add herbs
   Mix in the chopped parsley and other fresh or dried herbs. Stir everything thoroughly until well combined.

5. Transfer to a pan
   Place the mixture into a loaf pan lined with parchment paper or lightly greased with oil.

6. Bake
   Bake in a preheated oven at 180°C (350°F) for about 60 minutes, until the loaf is set and lightly golden.

7. Cool before slicing
   Let the loaf cool in the pan before cutting so it holds its shape.