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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