This is my favorite dish from Agnieszka Maciąg’s book “Smak Miłości”. Easy to prepare, inexpensive ingredients, can be eaten hot or cold, taken on a picnic or to work…  The original recipe doesn’t include sun-dried tomatoes, but I definitely recommend adding them. A small amount of chopped sun-dried tomatoes enriches the flavor of the very delicate zucchini. 

The pâté can be baked in a loaf pan or as I do it – in a flat ovenproof dish. My dish measures 20 cm x 30 cm.

Zucchini Casserole with Sun-Dried Tomatoes

Inspired by: Agnieszka Maciąg, “Smak Miłości”

5 tablespoons olive oil
2 medium onions
2 garlic cloves
3 small zucchini, total weight about 750 g
1 large carrot
1 parsley root or piece of celery root
8 pieces sun-dried tomatoes from oil
1/2 cup ground oat flakes (can be gluten-free) or breadcrumbs
4 eggs
1/2 teaspoon turmeric
handful of chopped fresh herbs (whatever you like: rosemary, parsley, dill, thyme…) or tablespoon dried herbs
salt, pepper, soy sauce or tamari

Preheat the oven to 200° C.

Peel the onion, chop finely and sauté in olive oil until soft. 
Peel the garlic, press through a garlic press and add to the onion. Sauté for another several seconds.
Grate the zucchini on a coarse grater and squeeze out the juice very firmly.
Peel the carrot and parsley root/celery root and grate on a coarse grater. 
Drain the tomatoes thoroughly from the oil (on a paper towel) and chop finely.
Crack the eggs into a small bowl and beat with a fork. 
Transfer all the casserole ingredients to a large bowl, season with salt, pepper and soy sauce or tamari. Mix everything thoroughly. 

Grease the baking dish and dust with breadcrumbs or ground oat flakes.
Pour the mixture into the dish and place in the preheated oven.
Bake for about an hour or until  the top is nicely browned. 
Eat hot or cold with your favorite salad.