Ingredients
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1
-
2
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200
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8
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200
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3
-
-
-
-
-
-
-
-
-
Directions
Zucchini Terrine, From ‘Femme Actuelle’ women’s magazine in France, Sophie Dudemaine’s recipe I’m posting the original recipe as written but I didn’t use all zucchini, used part grated carrot and a big handful of chopped chicken too For herbs, used fresh basil and parsley For cheese, used half feta and half Swiss, as that was what I had in the house This would be a very forgiving recipe and lots of different things could be used
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Steps
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1
Done
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Preheat Oven to 180c, or About 375f. |
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2
Done
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Saute the Vegetables For About 15 Minutes in a Little Olive Oil If You Like., If not, Just Cook and Stir. |
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3
Done
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in a Big Bowl, Beat the Eggs, With the Evaporated Milk. |
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4
Done
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Add the Cheese and Herbs. |
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5
Done
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Add the Cooked Vegetables and Salt and Pepper to Taste. |
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6
Done
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Grease a Loaf Pan or Two, Depending on the Size You Use. 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. |
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7
Done
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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. |
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8
Done
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Unmold While Still Warm. |
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9
Done
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May Be Eaten Hot, Warm or Cold. I May Serve With a Light Tomato Sauce. |
