Terrine is a French pâté, whose name comes from the ceramic mold in which it is baked in a water bath. Originally, this dish was made only from meat, but nowadays it is also prepared with vegetables and fish.
The vegetable terrine, whose recipe I am sharing with you today, is made from a mixture of zucchini, eggs, Gruyère cheese and semolina. This dish is completely meat-free, based only on zucchini as the main ingredient. The zucchini and cheese must be grated, then combined with the remaining ingredients. After mixing, it is worth setting the whole thing aside for a while, so that the ingredients can combine better with one another. Once baked, the terrine must be cooled down before serving, otherwise it will be difficult to cut it.
Ingredients for zucchini terrine.
- 800 g unpeeled zucchini
- 150 g Gruyère cheese
- 3 big eggs
- 3/4 teaspoon of fresh oregano
- 1 tablespoon of powdered green barley
- 1 and 1/2 teaspoon of salt
- 1/2 teaspoon of freshly grind colourful pepper
- 1 tablespoon of sunflower oil
- 100 g instant semolina
How to make zucchini terrine.
Grate the zucchini and the cheese on a large-mesh grater then place it in a bowl. Add eggs, finely chopped oregano, powdered barley, salt, pepper and semolina. Stir thoroughly, then set aside for 30 minutes.
Grease two aluminium molds thoroughly with sunflower oil and put the zucchini mixture into them. Place the molds on a large metal baking tray and pour some water on it. There should be enough water to reach half the height of the molds. Transfer the tray into an oven preheated to 200 degrees Celsius and bake for one hour and 10 minutes. After baking, remove the terrine from the oven and let it cool down completely before slicing. I recommend serving it cold, spread on bread. It can also be served warm, with tomato sauce.
Good to know when making zucchini terrine.
I made the terrine in two aluminium molds. Each of the molds had a size of 10 by 23 centimetres. If you have one larger baking dish, there is nothing preventing you from baking the whole thing in it. In such a situation, it is worth keeping the dish in the oven for a little longer.
You can replace fresh oregano with dried one. 3/4 teaspoon dried oregano should do the trick.
After grating the zucchini, do not squeeze out the juice from it.
Do you like dishes made from zucchini? If so, try our recipe for Winter letcho.