Zucchini Terrine

• 1 kg zucchini, grated
• 2 onions, chopped
• 200 g grated swiss cheese
• 8 eggs
• 200 ml evaporated milk
• 3 tablespoons chopped fresh herbs, your choice
• salt and pepper

1. Preheat oven to 180u0b0C, or about 375u0b0F.
2. Sautee the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
3. In a big bowl, beat the eggs, with the evaporated milk.
4. Add the cheese and herbs.
5. Add the cooked vegetables and salt and pepper to taste.
6. Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
7. I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
8. Unmold while still warm.
9. May be eaten hot, warm or cold. I may serve with a light tomato sauce.

zucchini, onions, swiss cheese, eggs, milk, fresh herbs, salt

Taken from www.food.com/recipe/zucchini-terrine-221762 (may not work)