Zucchini Terrine

Course:

Appetizer or Snack

Practical information

Prep time

20 min
Cooking

55 min
Ready in

1 h 15

Difficulty
Price

Recipe
Comments (0)

I didn't use all zucchini, I used part grated carrot and a big handful of chopped chicken too. For herbs, I used fresh basil and parsley. For cheese, I used half feta and half Swiss, as that was what I had in the house. Lots of different things could be used.

Recipe's Ingredients

2 onions, chopped
8 eggs
3 tablespoons fresh herb, your choice, chopped
salt and pepper

1 kg zucchini, grated
200 g swiss cheese, grated
200 ml evaporated milk

Recipe preparation steps
1

Preheat oven to 375ºF.
2

Sauteé the vegetables for about 15 minutes in a little olive oil if you like. If not, just cook and stir.
3

In a big bowl, beat the eggs, with the evaporated milk.
4

Add the cheese and herbs.
5

Add the cooked vegetables and salt and pepper to taste.
6

Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
7

I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
8

Unmold while still warm.
9

May be eaten hot, warm or cold. I may serve with a light tomato sauce.
Ready !