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
Melt the butter or margarine in a medium-sized pan over low heat and cook the onion, stirring frequently, until it has turned a rich gold, about 6 minutes. 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 is golden brown, about 5 minutes.
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 30 seconds. 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.
Makes 6 servings.