Zutaten für Zucchini Terrine
- 2 cups chopped zucchini
- Onions
- Swiss Cheese
- 4 large eggs
- 1/2 cup evaporated milk
- Fresh Herbs
- Salt and pepper to taste
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Zubereitung von Zucchini Terrine
- Preheat oven to 180°C (350°F).
- Sauté 2 cups of chopped zucchini and 1 cup of grated carrot in 2 tablespoons of olive oil for 15 minutes, or until softened. Add 1 cup of chopped cooked chicken during the last 5 minutes of cooking.
- In a large bowl, whisk together 4 large eggs and 1/2 cup evaporated milk.
- Stir in 1/2 cup crumbled feta cheese, 1/2 cup shredded Swiss cheese, 1/4 cup chopped fresh basil, and 1/4 cup chopped fresh parsley.
- Add the cooked vegetables to the egg mixture. Season generously with salt and pepper to taste.
- Grease a 9x5 inch loaf pan (or two smaller pans).
- Pour the mixture into the prepared loaf pan(s), leaving about 1/2 inch of space at the top.
- Bake the larger loaf for 55 minutes, and the smaller loaf for 30 minutes, or until a knife inserted into the center comes out clean.
- Let the terrine cool slightly before unmolding.
- Serve warm, at room temperature, or cold. A light tomato sauce makes a delicious accompaniment.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
29g
Carbs
3g
