Zucchinis terrine with fresh herbs

Zucchinis terrine with fresh herbs

8 persons
20 minutes
40 minutes
0 minutes
Olive oil or Olives used : Provence AOC

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).


  • 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

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