SUE EPSTEIN’S PASSOVER ZUCCHINI PÂTÉ
2 tbsp butter or margarine 1 medium onion, thinly sliced 700 grams (1 1/2 lbs) zucchini, ends trimmed and thinly sliced (do not peel) 1/2 tsp sea salt 10
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gourmania.com.
Cooking tools:
- Food processor
- Terrine
- Saute pan
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Stove
- Refrigerator
- Plastic wrap
- Serving platter
Ingredients
- 2 tbsp butter or margarine
- 1 medium onion, thinly sliced
- 700 grams (1 1/2 lbs) zucchini, ends trimmed and thinly sliced (do not peel)
- 1/2 tsp sea salt
- 10 grinds black pepper
- pinch of cayenne pepper or chili powder (omit for Passover)
- 1 heaping tbsp chopped fresh parsley
- 3 hard-boiled eggs, cut into quarters
- Paprika
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