Zucchini Terrine
Elevate your summer dining with this elegant Zucchini Terrine, a visually stunning and flavor-packed dish that's perfect for any occasion. Delicate ribbons of zucchini are layered with a creamy ricotta and parmesan cheese mixture, infused with the fresh, herbaceous notes of basil, parsley, and garlic. This savory terrine is baked to perfection, creating a silky, sliceable masterpiece with a golden top. It's not only a wholesome vegetarian option but also a versatile recipe that can be served warm or at room temperature, making it ideal for brunch spreads, light lunches, or dinner parties. Pair it with a crisp green salad or crusty bread for a Mediterranean-inspired feast. Easy to prepare yet delightfully sophisticated, this zucchini terrine is guaranteed to impress both the eyes and the palate!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 3 large eggs
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper, allowing some excess to hang over the sides for easy removal.
Using a mandoline or sharp knife, thinly slice the zucchini lengthwise into long ribbons. Sprinkle the slices with a pinch of salt and let them sit in a colander for 10 minutes to release excess moisture. Pat them dry with a paper towel.
In a mixing bowl, combine the ricotta cheese, grated parmesan, eggs, chopped basil, parsley, garlic, olive oil, salt, and pepper. Stir until well incorporated.
Layer the zucchini slices in the prepared loaf pan, slightly overlapping them to form a base layer. Spread a thin layer of the ricotta mixture over the zucchini.
Repeat the layering process, alternating layers of zucchini and ricotta mixture, until all the ingredients are used. Finish with a top layer of zucchini.
Cover the loaf pan with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the terrine is set and lightly golden on top.
Remove the terrine from the oven and let it cool in the pan for 10 minutes. Use the parchment paper overhang to lift the terrine out of the pan and transfer it to a cutting board.
Slice the zucchini terrine and serve warm or at room temperature. It pairs wonderfully with a simple green salad or crusty bread.
Nutrition Facts
Calories |
1206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 9099 mg | 396% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 42.1 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1671 mg | 129% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1850 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
