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
