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Zucchini and Basil Terrine

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Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 60 minutes
Energy: 210 kcal / serving

Instructions

  • 1.   Preheat the oven to 350°F (180°C).
    Sauté the onions in olive oil.
    Peel the zucchini and cut them into slices.
    Add them to the onions.
    Season with salt and pepper and cook for about 30 minutes.
    Once the vegetables are well cooked, crush them through a sieve to remove excess water.
  • 2.   Beat the eggs in an omelette.
    Incorporate them into the mixture and pour everything into a non-stick loaf pan.
    Bake in a water bath in the oven for 30 minutes.
  • 3.   Meanwhile, prepare a tomato and basil coulis by reducing a can of crushed tomatoes over low heat.
    Add some minced garlic, salt, and pepper.
    Blend, then add a handful of chopped basil.
  • 4.   Chill both preparations for a few hours.
    This terrine is served very cold, with the coulis served on the side.

Ingredients for servings

  • 500 g of onion
  • 1 kg of zucchini
  • 6 eggs
  • 2 garlic cloves
  • 1 handful of basil
  • 2 teaspoon of olive oil
  • 1 tomato coulis

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    210 kcal
    11 %
  • Fat
    10,23 g
    15 %
  • of which saturated
    2,5 g
    13 %
  • Carbohydrates
    13,16 g
    5 %
  • of which sugar
    10,72 g
    12 %
  • Protein
    13,3 g
    27 %
  • Fibers
    5,24 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.