ZUCCHINI PATE

By Judy Montagu

2 Tbsp. butter or margarine
1 medium onion, thinly sliced
700 gr. zucchini, trimmed and thinly sliced
1/2 tsp. sea salt
10 grinds black pepper
pinch of cayenne pepper or chili powder
1 heaped Tbsp. chopped fresh parsley
3 hardboiled eggs, cut into quarters
paprika

Melt the butter in a medium-sized pan over low heat and cook the onion, stirring frequently, until it has turned a rich gold, about
6 mins. Add the zucchini and seasonings and toss well. Cook over medium heat, shaking the pan occasionally, until the zucchini
feel tender when pierced with a sharp knife and are golden brown, about 5 mins.

Put the parsley in a food processor with the eggs and the cooked vegetable mixture, together with any pan juices. Process until
the mixture becomes a smooth pate, about 1/2 min. Check the seasoning, adding a little more salt or pepper to taste. Turn into a
terrine or pottery serving dish, cover and chill for several hours.

To serve, leave at room temperature for half an hour, then lightly sprinkle the top with a little paprika.