Zucchini and carrot pate.

1.Wash zucchini thoroughly, cut off the ends from the two ends, and grate on a large-mesh grater.

2.Peel the onion and also grate it, but this time with small mesh.

3.Put the onion and zucchini into a large bowl, add 1 level tablespoon of salt and mix thoroughly. During this time, the zucchini let the juices run for about 30 minutes. Pour off those juices that the zucchini has let go and, still with your hands, press firmly and drain the excess juice, which you can either pour out of the bowl or drain with kitchen paper. This is an important activity to which you should apply yourself.

4.To the already drained zucchini add grated carrots, pressed garlic, oil, bread crumbs, semolina, eggs and parsley. Season this mixture with pepper, turmeric, paprika and oregano. We mix everything very thoroughly.

5.We preheat the oven with thermo-circulation to 180 degrees C and in the meantime, the mixture we have in the bowl we pour into a fruitcake pan.

6. previously lined with baking paper. We level everything with a spoon and put it in the oven.

7. bake for about 1 hour and 20 minutes until browned. Sometimes it can be 5-10 minutes longer.