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zucchini terrine



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  • Carbohydrates: 188.6
  • Fats: 17.0
  • Dietary Fiber: 12.0
  • Minerals: 5.0
  • Proteins: 26.0
  • Vitamins: 29.0
  • Water: 3.0


  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

zucchini terrine Related Video

































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