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zucchini terrine


from 'femme actuelle' women's magazine in france, sophie dudemaine's recipe. i'm posting the original recipe as written but i didn't use all zucchini, i used part grated carrot and a big handful of chopped chicken too. for herbs, i used fresh basil and parsley. for cheese, i used half feta and half swiss, as that was what i had in the house. this would be a very forgiving recipe and lots of different things could be used.


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  1. Preheat oven to 180c
  2. Or about 375f
  3. Saute the vegetables for about 15 minutes in a little olive oil if you like
  4. If not
  5. Just cook and stir
  6. In a big bowl
  7. Beat the eggs
  8. With the evaporated milk
  9. Add the cheese and herbs
  10. Add the cooked vegetables and salt and pepper to taste
  11. Grease a loaf pan or two
  12. Depending on the size you use
  13. I used one standard and had enough for one small loaf pan too
  14. Be careful to leave half an inch of space
  15. I had some dripping problems in the oven
  16. I cooked the small pan for about a half an hour
  17. And the large pan for about 55 minutes
  18. Test with a point of a knife that should come out clean
  19. Unmold while still warm
  20. May be eaten hot
  21. Warm or cold
  22. I may serve with a light tomato sauce

Step 14

Total Time in Minute 75

Ingredients Count 7

cooking zucchini terrine

See More Relate Photo




Swiss cheese


Evaporated milk

Fresh herbs

Salt and pepper

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