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Layered Zucchini Terrine Delight

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Ingredients

Adjust Servings:
1 kg zucchini, grated
2 onions, chopped
200 g grated swiss cheese
8 eggs
200 ml evaporated milk
3 tablespoons chopped fresh herbs, your choice
salt and pepper

Nutritional information

188.6
Calories
102 g
Calories From Fat
11.3 g
Total Fat
5.8 g
Saturated Fat
193.8 mg
Cholesterol
127.6 mg
Sodium
9.1 g
Carbs
1.4 g
Dietary Fiber
3.2 g
Sugars
13.3 g
Protein
169g
Serving Size

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Layered Zucchini Terrine Delight

Features:
    Cuisine:

    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.

    • 95 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    Preheat Oven to 180c, or About 375f.

    2
    Done

    Saute the Vegetables For About 15 Minutes in a Little Olive Oil If You Like., If not, Just Cook and Stir.

    3
    Done

    in a Big Bowl, Beat the Eggs, With the Evaporated Milk.

    4
    Done

    Add the Cheese and Herbs.

    5
    Done

    Add the Cooked Vegetables and Salt and Pepper to Taste.

    6
    Done

    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.

    7
    Done

    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
    Done

    Unmold While Still Warm.

    9
    Done

    May Be Eaten Hot, Warm or Cold. I May Serve With a Light Tomato Sauce.

    Avatar Of Sebastian Vaughan

    Sebastian Vaughan

    Vegan chef dedicated to creating flavorful and nourishing plant-based dishes.

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