Zucchinis terrine with fresh herbs
8 persons
20 minutes
40 minutes
0 minutes
Cost
Difficulty
Tips and tricks
Annelyse’s tips : try an olive sauce instead of the herbs sauce : blend 200g white cheese with 2 tbsp black olive puree (Affinade).
Ingredients
- 3 zucchinis
- 2 fresh onions
- 2 tomatoes
- 4 eggs
- 6 large leaves of basil
- 1/2 chive bunch
- 1 tsp fresh thyme
- The zest of 1 lemon
- 20cl single cream
- Traditional olive oil
- Salt, pepper
- For the herbs sauce :
- 200g white cheese
- 1/2 chive bunch
- 6 large leaves of basil
- 1 tbsp traditional olive oil
- The juice of 1 lemon
- Salt, pepper
- In olive oil, brown the zucchinis (cut in slice) with chopped onions in olive oil for 10 min. Slat, pepper and drain in a colander.
- Beat the eggs with the cream, 1 tbsp olive oil, the lemon zest and thinly sliced herbs. Salt and pepper generoulsy, add the zucchinis and blend.
- Pour this mixture in an oiled cake mold, lined with tomato slices, and bake in a preheated oven at 200°C for 30-40 min.
- Cool before unmolding. Serve cut into slices, pour the sauce prepared by blending the white cheese with the lemon juice, chopped herbs, salt, pepper and olive oil.
Web site : annelysecuisine.fr
Cooked by Annelyse Chardon
