Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.Note: To help this squash cook evenly, cut it into uniform pieces; first slice the zucchini in half lengthwise. Then slice each half crosswise. For attractive half-moons, cut on a slight diagonal.
The pate, which should be chilled for at least eight hours, may be made up to one day ahead. Serve with toast-points made from thin-sliced white sandwich bread; remove crusts, and toast until just golden.
Lots of vegetables -- potato, carrot, bell peppers, and mushrooms -- and ground turkey in place of beef make this hash low in fat. Each serving can be topped with an egg. Hash is often served at breakfast or brunch, but this dish also makes an easy dinner.
The stuffing in step 1 can be made up to a day ahead and stored in an airtight container in the refrigerator. Per mushroom: 18 calories, 1 g fat, 2 mg cholesterol, 2 g carbs, 122 mg sodium, 1 g protein, 0 g fiber