Ingredients

• 1 kg zucchini (3 medium pieces)
• 1 onion
• 1 carrot
• 3 cloves garlic
• 4 tablespoons olive oil
• 3/4 cup breadcrumbs
• 5 tablespoons semolina (or more breadcrumbs)
• 4 tablespoons chopped parsley
• 3 eggs
• salt, pepper, 1 teaspoon each of paprika powder, turmeric, dried oregano

and

• parchment paper
• small rectangular loaf pan

Preparation

1. Wash zucchini, pat dry, trim ends, grate on a grater with large holes. Peel onion and also grate on a grater with small holes.
2. Place zucchini and onion in a larger bowl, add 2 teaspoons of salt and mix. Let sit for approximately half an hour until zucchini releases its liquid. Then spread on a sieve and drain very well (press with your hand to remove as much liquid as possible).
3. Add to the drained zucchini peeled and finely grated carrot, garlic pressed through a press, olive oil, breadcrumbs, semolina (or more breadcrumbs), parsley, and eggs. Season with pepper, paprika, turmeric, and oregano, and mix thoroughly.
4. Preheat oven to 180°C. Spread the zucchini mixture into a small loaf pan lined with parchment paper, press down, level with a spoon. Place in the oven and bake without a lid for approximately 1 hour and 15 minutes (or slightly longer until browned). Cool completely.