This was another amazing meal Jarrod created - Oh my goodness!  You can not tell from the picture, but this was a very large zucchini 10-12 inches long, about 4 inches wide, and I wanted to eat the whole thing!  Although my tummy would not have let me, I sure wanted to!   And the aromas coming out of the kitchen..Divine.  I love it when Jarrod cooks, I always know we will be served something amazing.
This was all the veggies sauteing, - lots of color in this pan!
Then it became this:
As well as this:
This delicious veggie pate is wonderful as a spread on sandwiches, or as a dip for crackers and a vegetable plate too!
So here is a list of ingredients:
Olive oil
1 1/2 large chopped onions
5 minced garlic cloves
1 Pablano pepper, de-seeded and membrane removed
1 Large Zucchini
2 carrots chopped small
2 1/2 cups roasted sunflower seeds
1 3/4 cup chopped, shredded red cabbage
1/2 tsp. salt
1/2 tsp. smoked sweet Paprika
sprinkle of dried Thyme
Balsamic Vinegar
Grated Parmesan Cheese
Now I will pass on Jarrod to give you the step by step process, take it away Jarrod:
Hey there everyone here is the numerical order of events.

  1. Grind sunflower seeds and put aside in a large bowl.
  2. Saute the onions in a large skillet over medium heat until soft ( about 5 minutes)
  3. Stir in the paprika and the salt
  4. Add the rest of the veggies  and the garlic and cover for about 5 minutes . ( if the veggies start to stick to the pan, add a bit of water)
  5. Cut the zucchini in half and hollow out the the inside by scraping the seeds out with a spoon, then stir in these scrapings to the sauteed veggies  in the skillet, add a sprinkling of thyme and cover for about 5-10 minutes or until the carrots and cabbage have become soft.
  6. Transfer the sauteed veggies to a food processor and pulse the mixture until it has a c0leslaw-like consistency (it should be a bit chunky, and not a paste)
  7. Stir the mixture into the ground sunflower seeds and put aside for a moment ( if you like you can add some freshly chopped cilantro at this point).
  8. Preheat the oven to 350 degrees F
  9. With a fork  pierce holes into the flesh of the zucchini every 1cm or so ( don't puncture the skin)
  10. Pour a little balsamic vinegar into the holes you've just pierced,  then sprinkle a bit of salt  over the inside of the zucchini.
  11. Fill the zucchini with the Vegepate mixture and  bake in the oven for 35 min at 350 degrees F.  (The rest of the Vegepate can be put into a pan, formed into a loaf, and baked as well)
  12. After 3o minutes in the oven sprinkle parmesan cheese over the zucchini and return to the oven. (Vegans can omit this step)
  13. Allow to cool for a few minutes before serving.
  14. Enjoy!
Ina Gawne
[print-me target=".winery-body-text" do_not_print="img]

Leave a Reply

Your email address will not be published. Required fields are marked *