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
- Preheat oven to 180u0b0C, or about 375u0b0F.
- Sautee the vegetables for about 15 minutes in a little olive oil if you like., If not, just cook and stir.
- In a big bowl, beat the eggs, with the evaporated milk.
- Add the cheese and herbs.
- Add the cooked vegetables and salt and pepper to taste.
- 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.
- 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.
- Unmold while still warm.
- 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)